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.

Source: EatingWell Magazine, November/December 2016




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1/2 cup
48 calories; protein 1.5g; carbohydrates 3.1g; dietary fiber 1.1g; sugars 1.1g; fat 3.7g; saturated fat 0.5g; vitamin a iu 278.8IU; vitamin c 13.7mg; folate 58.8mcg; calcium 15.2mg; iron 0.4mg; magnesium 9.1mg; potassium 207.1mg; sodium 84.9mg; thiamin 0.1mg.

1/2 vegetable, 1/2 fat