Tangy Marinated Vegetables

Name: Tangy Marinated Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
Cuisine: Mediterranean
Ingredients: 3/4 cup lemon juice; 3/4 cup canola oil; 3 tablespoons sugar; 1 tablespoon salt; 1-1/2 teaspoons dried oregano; 1/2 teaspoon pepper; 1 can (15 ounces) whole baby corn, rinsed and drained; 1 cup halved brussels sprouts, cooked; 1 cup halved fresh mushrooms; 1 cup fresh cauliflowerets; 1 cup fresh snow peas, halved; 1 cup cherry tomatoes; 1 cup sliced sweet yellow pepper; 1 cup sliced sweet red pepper

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Test Kitchen Approved

Total Time

Prep: 25 min. + chilling

Makes

12 servings

A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions. -Priscilla Weaver Hagerstown, Maryland

Tangy Marinated Vegetables Recipe photo by Taste of Home

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Ingredients

3/4 cup lemon juice
3/4 cup canola oil
3 tablespoons sugar
1 tablespoon salt
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
1 can (15 ounces) whole baby corn, rinsed and drained
1 cup halved brussels sprouts, cooked
1 cup halved fresh mushrooms
1 cup fresh cauliflowerets
1 cup fresh snow peas, halved
1 cup cherry tomatoes
1 cup sliced sweet yellow pepper
1 cup sliced sweet red pepper

Directions

In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and pepper. Pour into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Tangy Marinated Vegetables

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