Orange-Oregano Marinated Vegetables
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.
Source: EatingWell Magazine, November/December 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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