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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.
- By: Breana Lai EatingWell Test Kitchen Manager
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- 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
