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Orange-Oregano Marinated Vegetables

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Trade in plain crudités for something with more panache with this quick marinated vegetable recipe. Soak bell peppers, fennel and frozen artichoke hearts in an orange- and oregano-flavored marinade and in just a couple hours you'll have a tasty antipasto ready to serve with your cheese plate.

Breana Killeen
Source: EatingWell Magazine, November/December 2016

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Recipe Summary

total:
2 hrs 15 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cook artichoke hearts, bell pepper and fennel 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, orange zest, oregano, 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.

Tips

To make ahead: Marinate vegetables for up to 5 days.

Nutrition Facts

Serving Size: 1/2 cup
Per Serving:
60 calories; protein 1.2g; carbohydrates 5g; dietary fiber 1.8g; sugars 1.6g; fat 4g; saturated fat 0.6g; vitamin a iu 902.5IU; vitamin c 31.2mg; folate 14.6mcg; calcium 11.4mg; iron 0.2mg; magnesium 6mg; potassium 126mg; sodium 175.7mg.
Exchanges:

1 vegetable, 1 fat

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