Amp up your appetizer game when you make this easy marinated vegetable recipe. Soak asparagus, mushrooms and cauliflower in rosemary- and garlic-flavored marinade and in just a couple hours you'll have tasty vegetables ready to serve. Source: EatingWell Magazine, November/December 2016

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Cook asparagus, mushrooms and cauliflower 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, rosemary, garlic, 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. (The asparagus will start to discolor after several hours of marinating, but will still taste yummy.)


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

Nutrition Facts

48 calories; 3.7 g total fat; 0.5 g saturated fat; 85 mg sodium. 207 mg potassium; 3.1 g carbohydrates; 1.1 g fiber; 1 g sugar; 1.5 g protein; 279 IU vitamin a iu; 14 mg vitamin c; 59 mcg folate; 15 mg calcium; 9 mg magnesium;