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. Source: EatingWell Magazine, November/December 2016

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

59 calories; 4 g total fat; 0.6 g saturated fat; 176 mg sodium. 126 mg potassium; 5 g carbohydrates; 1.8 g fiber; 2 g sugar; 1.2 g protein; 902 IU vitamin a iu; 31 mg vitamin c; 15 mcg folate; 11 mg calcium; 6 mg magnesium;