Rosemary-Garlic Marinated Vegetables
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
Ingredients
Directions
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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.
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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
1/2 vegetable, 1/2 fat