Balsamic-Marinated Vegetables
- 1 1/2 cups diced broccoli florets
- 1 1/2 cups diced cauliflower florets
- 1 medium zucchini, sliced
- 12 baby carrots, sliced
- 1/2 cup matchstick-size slices yellow onion
- 1/2 cup water
- 1/4 cup plus 2 tablespoons balsamic vinegar
- 1/4 cup finely snipped fresh parsley
- 2 tablespoons canola or corn oil
- 1/2 teaspoon pepper
- In a large bowl, toss together the salad ingredients.
- In a small bowl, whisk together the dressing ingredients.
- Pour over the salad, tossing well.
- Cover and refrigerate for 6 to 24 hours, stirring occasionally.
- Vinegar-based dressings make great no-sodium or low-sodium marinades for beef, seafood, poultry, and vegetables to be grilled or broiled.
- (Per serving)
- Calories: 52
- Total fat: 3.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 24mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugars: 4g
- Protein: 1g
- Calcium: 22mg
- Potassium: 193mg
- 1 vegetable
- 1/2 fat
broccoli florets, cauliflower florets, zucchini, baby carrots, matchstick, water, balsamic vinegar, parsley, corn oil, pepper
Taken from www.epicurious.com/recipes/food/views/balsamic-marinated-vegetables-391922 (may not work)