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Tart and Tangy Marinated Vegetables

The following Tart and Tangy Marinated Vegetables need to marinate overnight to release the robust flavors. This is a great recipe for brown bag lunches and is certain to be a hit at parties, picnics, pitch-in's and cook-outs.

TART AND TANGY MARINATED VEGETABLES

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Serves 4
Preparation time: 15 minutes
Marinate Time: 24 hours
Ready in: 15 minutes

INGREDIENTS:

2/3 cup Olive Oil
1 Lemon, juice only
2 teaspoon Sea salt
1 cup Broccoli
1 cup Cauliflower
1 cup Zucchini
1 cup Carrots
1 cup Red Onion, sliced

DIRECTIONS:

1. Wash, rinse and dry vegetables. Cut into bite size pieces.
2. Blend olive oil, lemon juice, and salt to make a marinade. Toss with cut-up veggies.
3. Marinate in refrigerator for 24 hours, stir and serve.

 

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