Marinated Vegetables (Ellen Cleary) Recipe

Name: Marinated Vegetables (Ellen Cleary)
Ingredients: 3 lb Fresh vegetables, any Combination (broccoli, Zucchini, Cauliflower, mushrooms, Carrots, green pepper, Cherry Tomatoes; 1 c. Cider vinegar; 1 1/4 c. Oil; 1/2 x - 1 Tbsp pepper; 1 Tbsp. Sugar; 1 Tbsp. Dry dillweed; 1/2 x - 1 Tbsp salt; 1 Tbsp. Garlic salt; 1 Tbsp. MSG; 1/2 can Pitted ripe olives (optional)

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.62 view details

3 lb Fresh vegetables, any Combination (broccoli, Zucchini, Cauliflower, mushrooms, Carrots, green pepper, Cherry Tomatoes
1 c. Cider vinegar
1 1/4 c. Oil
1/2 x - 1 Tbsp pepper
1 Tbsp. Sugar
1 Tbsp. Dry dillweed
1/2 x - 1 Tbsp salt
1 Tbsp. Garlic salt
1 Tbsp. MSG
1/2 can Pitted ripe olives (optional)

Directions

Clean and cut fresh vegetables. Separate the broccoli and cauliflower into florets. Slice zucchini, mushrooms and green pepper. cut carrots on a diagonal and halve the cherry tomatoes. Combine vinegar, oil, pepper, sugar, dillweed, salt, garlic salt and MSG. Pour over vegetables. Add in olives, if you like. Marinate 12 hrs, stirring occasionally. Keep in refrigerator and serve cool. Will keep up to four days.
Serves 10-12

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Amount Per Serving	%DV
Serving Size 529g
Recipe makes 4 servings
Calories 1301
Calories from Fat 1074	83%
Total Fat 120.57g	151%
Saturated Fat 12.4g	50%
Trans Fat 1.76g
Cholesterol 0mg	0%
Sodium 1910mg	80%
Potassium 815mg	23%
Total Carbs 51.45g	14%
Dietary Fiber 13.9g	46%
Sugars 3.9g	3%
Protein 11.84g	19%

Marinated Vegetables (Ellen Cleary) Recipe

Ingredients