Creole-Marinated Vegetables

Name: Creole-Marinated Vegetables
Ingredients: 1 pound fresh broccoli, trimmed and cut into florets; 2 large carrots, peeled and sliced, or 2 cups baby carrots, sliced; 1 (8-ounce) package mushrooms, quartered; 1 (14-ounce) can quartered artichoke hearts, drained; 1/2 purple onion, thinly sliced; 1 pint grape or cherry tomatoes, halved

6 ingredients

3 steps

Ingredients

1 pound fresh broccoli, trimmed and cut into florets
2 large carrots, peeled and sliced, or 2 cups baby carrots, sliced
1 (8-ounce) package mushrooms, quartered
1 (14-ounce) can quartered artichoke hearts, drained
1/2 purple onion, thinly sliced
1 pint grape or cherry tomatoes, halved

Directions

1

Cook broccoli and carrot in boiling water to cover 5 minutes; drain. Plunge into ice water to stop the cooking process; drain.
2

Combine broccoli mixture, mushrooms, and next 3 ingredients in a large bowl. Add Creole Dressing, tossing to coat. Cover and chill 2 hours
3

*We used very low calorie vegetables in this recipe; most of the calories come from the dressing's oil. A little more than 7 grams of fat per serving is the healthful monosaturated kind.