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.

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

Ingredient Checklist

Directions

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.

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  • 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.)

Tips

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

Nutrition Facts

48 calories; protein 1.5g 3% DV; carbohydrates 3.1g 1% DV; exchange other carbs; dietary fiber 1.1g 5% DV; sugars 1.1g; fat 3.7g 6% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 278.8IU 6% DV; vitamin c 13.7mg 23% DV; folate 58.8mcg 15% DV; calcium 15.2mg 2% DV; iron 0.4mg 2% DV; magnesium 9.1mg 3% DV; potassium 207.1mg 6% DV; sodium 84.9mg 3% DV; thiamin 0.1mg 7% DV.