Rosemary-Garlic Marinated Vegetables

Rosemary-Garlic Marinated Vegetables

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From: EatingWell Magazine, November/December 2016

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1⅓ cups trimmed asparagus pieces (1- to 2-inches)
  • 1⅓ cups halved cremini mushrooms
  • 1⅓ cups small cauliflower florets
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 sprigs fresh rosemary
  • 1 large clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper


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  1. 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.
  2. 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.
  3. 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 information

  • Serving size: ½ cup
  • Per serving: 48 calories; 4 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 2 g protein; 59 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 279 IU vitamin A; 14 mg vitamin C; 15 mg calcium; 0 mg iron; 85 mg sodium; 207 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, ½ fat

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