Balsamic-Marinated Vegetables

Name: Balsamic-Marinated Vegetables
Ingredients: 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

10 ingredients

22 steps

Ingredients

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

Directions

1

In a large bowl, toss together the salad ingredients.
2

In a small bowl, whisk together the dressing ingredients.
3

Pour over the salad, tossing well.
4

Cover and refrigerate for 6 to 24 hours, stirring occasionally.
5

Vinegar-based dressings make great no-sodium or low-sodium marinades for beef, seafood, poultry, and vegetables to be grilled or broiled.
6

(Per serving)
7

Calories: 52
8

Total fat: 3.0g
9

Saturated: 0.0g
10

Trans: 0.0g
11

Polyunsaturated: 1.0g
12

Monounsaturated: 2.0g
13

Cholesterol: 0mg
14

Sodium: 24mg
15

Carbohydrates: 6g
16

Fiber: 2g
17

Sugars: 4g
18

Protein: 1g
19

Calcium: 22mg
20

Potassium: 193mg
21

1 vegetable
22

1/2 fat