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Tangy Marinated Vegetables

Total Time

Prep: 25 min. + chilling


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


  • 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


  1. 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.

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