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Fast Marinated Vegetables

Total Time

Prep: 40 min. + marinating


15 servings

I was known as only an average cook before I made this lip-smacking salad. —E. Anderson, Stockton, California


  • 4 cups fresh broccoli florets
  • 4 cups fresh cauliflowerets
  • 5 medium carrots, cut into 2-inch thin strips
  • 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
  • 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. Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. 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. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Add the vegetables and the tomatoes, corn and olives. Stir to coat; cover and refrigerate for at least 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before serving. Stir to coat. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 180 calories, 16g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein.

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