Mustard & Herb Marinated Vegetables

Yield: 8     (serving size: 1 cup)

2 small red potatoes (about 6 oz.)

1 1/2 cups small borccoli florets

1 1/2 cups small cauliflower florets

1 1/2 cups cherry tomatoes, halved

1 1/2 cups small mushrooms, halved

1 1/2 cups cubed zucchini

2/3 cup white wine vinegar

1/2 cup water

1/4 cup minced shallots

2 tbsp. Dijon mustard

1 1/2 tbsp. olive oil

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried rosemary, crushed

1/2 tsp. salt

1/4 tsp. crushed red pepper

  1. Steam potatoes, covered, 15 minutes or until tender. Let cool. Cut each potato into (4) wedges and cut each wedge in half crosswise.Combine potatoes and next (5) ingredients (potatoes through zucchini) in a large glass dish; set aside.
  2. Combine vinegar and next (9) ingredients (vinegar through red pepper) in a jar; cover tightly and shake vigorously. Pour over vegetables and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.

CALORIES 77 (37% from fat); FAT 3.2g (sat. fat 0.4g); CHOL 0mg; SOD 273mg; CARB 10.4g; FIBER 2.2g; PROTEIN 2.3g

from Cooking Light magazine, January 1996

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