Orange-Oregano Marinated Vegetables

Orange-Oregano Marinated Vegetables

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From: EatingWell Magazine, November/December 2016

Trade in plain crudités for something with more panache with this quick marinated vegetable recipe. Soak bell peppers, fennel and frozen artichoke hearts in an orange- and oregano-flavored marinade and in just a couple hours you'll have a tasty antipasto ready to serve with your cheese plate.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1⅓ cups halved frozen artichoke hearts
  • 1⅓ cups sliced red bell pepper
  • 1⅓ cups sliced fennel bulb
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 2 strips orange zest
  • 2 sprigs fresh oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper


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  1. Cook artichoke hearts, bell pepper and fennel in a small pot of boiling water until crisp-tender, 30 seconds to 1 minute. Using a slotted spoon, transfer to a bowl of ice water to cool. Drain, pat dry and transfer to a medium bowl.
  2. Whisk oil, vinegar, orange zest, oregano, salt and pepper together in a small saucepan and heat until steaming. Pour the marinade over the vegetables, stirring to coat.
  3. Cover and refrigerate, stirring occasionally, for at least 2 hours and up to 5 days.
  • To make ahead: Marinate vegetables for up to 5 days.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 59 calories; 4 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 15 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 902 IU vitamin A; 31 mg vitamin C; 11 mg calcium; 0 mg iron; 176 mg sodium; 126 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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