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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.)


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; total fat 4.3g 7% DV; saturated fat 0.6g; sodium 74mg 3% DV; potassium 161mg 5% DV; carbohydrates 4.7g 2% DV; fiber 186g 744% DV; sugar 2g; protein 1.2g 2% DV; exchange other carbs 1; vitamin a iu 5084IU; vitamin c 18mg; folate 22mcg; calcium 24mg; iron 1mg; magnesium 12mg; thiaminmg.