How many servings does this recipe make?

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

What ingredients do I need for Marinated Baby Vegetables?

You need 9 ingredients. The key ingredients include: 6 cups baby vegetables (assorted trimmed, such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cau), 1 cup olive oil, 1/2 cup champagne vinegar, 4 small bay leaves, and more.

Is Marinated Baby Vegetables suitable as general?

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

How do I store leftover Marinated Baby Vegetables?

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

Marinated Baby Vegetables Recipe

Name: Marinated Baby Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups baby vegetables (assorted trimmed, such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cau); 1 cup olive oil; 1/2 cup champagne vinegar; 4 small bay leaves; 2 teaspoons coarse kosher salt; 2 teaspoons fresh ground black pepper; 1 teaspoon fennel seed; 1 teaspoon dried oregano; 1/4 teaspoon dry crushed red pepper

Try this homemade Marinated Baby Vegetables recipe the whole family will love. Made with baby vegetables, olive oil, champagne vinegar and bay leaves. E…

This Marinated Baby Vegetables relies on simple, everyday ingredients such as olive oil, champagne vinegar, small bay leaves and coarse kosher salt. It comes together quickly and makes 4 servings, at about 540 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

6 cups baby vegetables (assorted trimmed, such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cau)
1 cup olive oil
1/2 cup champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon fennel seed
1 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper

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Quick Info

Servings
4 servings
Calories
540 kcal
Category
General

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