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.

Breana Killeen
Source: EatingWell Magazine, November/December 2016
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

To make ahead: Marinate vegetables for up to 5 days.

Nutrition Facts

60 calories; protein 1.2g 2% DV; carbohydrates 5g 2% DV; dietary fiber 1.8g 7% DV; sugars 1.6g; fat 4g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 902.5IU 18% DV; vitamin c 31.2mg 52% DV; folate 14.6mcg 4% DV; calcium 11.4mg 1% DV; iron 0.2mg 1% DV; magnesium 6mg 2% DV; potassium 126mg 4% DV; sodium 175.7mg 7% DV; thiaminmg 1% DV.