Fast Marinated Vegetables Recipe

Name: Fast Marinated Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cups fresh broccoli florets; 4 cups fresh cauliflowerets; 5 medium carrots, cut into 2-inch thin strips; 2 cups grape tomatoes; 1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters; 1 can (6 ounces) pitted ripe olives, drained and halved; 1 cup olive oil; 2/3 cup white wine vinegar; 1/3 cup sherry or chicken broth; 4 teaspoons Dijon mustard; 3 garlic cloves, minced; 2 teaspoons salt; 1/2 teaspoon pepper

Servings: persons

4 cups fresh broccoli florets
4 cups fresh cauliflowerets
5 medium carrots, cut into 2-inch thin strips
2 cups grape tomatoes
1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters
1 can (6 ounces) pitted ripe olives, drained and halved
1 cup olive oil
2/3 cup white wine vinegar
1/3 cup sherry or chicken broth
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper

1
Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.
2
Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
3
Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups fresh broccoli florets, 4 cups fresh cauliflowerets, 5 medium carrots, cut into 2-inch thin strips, 2 cups grape tomatoes, and more.

Yes, Fast Marinated Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fast Marinated Vegetables

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