Crisp vegetables get Asian flair in this easy marinated vegetable recipe. We use green beans, carrots and broccoli, but feel free to use 4 cups of whatever vegetables you have on hand. Serve as an appetizer or on top of your next bowl of ramen. Source: EatingWell Magazine, November/December 2016

Breana Killeen
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Ingredients

Directions

  • Cook green beans, carrots and broccoli 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, tamari (or soy sauce), scallion and ginger 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 green beans and broccoli 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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

58 calories; 4.3 g total fat; 0.6 g saturated fat; 74 mg sodium. 161 mg potassium; 4.7 g carbohydrates; 186 g fiber; 2 g sugar; 1.2 g protein; 5084 IU vitamin a iu; 18 mg vitamin c; 22 mcg folate; 24 mg calcium; 1 mg iron; 12 mg magnesium;