Vegetable Antipasto Recipe

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Servings: 4

Ingredients

Cost per serving $0.63 view details
  • 1/2 c. corn oil
  • 1/3 c. white vinegar
  • 1/4 c. water
  • 2 tbsp. sugar
  • 1 clove garlic, chopped
  • 1 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 1/8 teaspoon crushed dry red pepper
  • 4 c. cauliflowerets
  • 1 1/2 c. carrots, thinly sliced
  • 1 sweet red pepper, cut in thin strips & seeded
  • 1 green pepper, cut in squares & seeded
  • 8 green or possibly black olives, cut in half

Directions

  1. In a large saucepan, stir together the first 8 ingredients. Bring to a boil, then add in cauliflowerets and carrots. Cook till tender crisp, about 4 min, stirring frequently. Stir in remaining ingredients and cook 2 min. Remove from heat and let cold. Pour into glass refrigerator bowl or possibly 1 qt jar. Cover tightly and refrigeratein refrigerator at least 24 hrs. Stir or possibly shake occasionally. To the antipasto I add in 1 jar pearl onions and 1 jar button mushrooms.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 200g
Recipe makes 4 servings
Calories 356  
Calories from Fat 298 84%
Total Fat 33.58g 42%
Saturated Fat 4.39g 18%
Trans Fat 0.08g  
Cholesterol 0mg 0%
Sodium 655mg 27%
Potassium 259mg 7%
Total Carbs 14.68g 4%
Dietary Fiber 3.4g 11%
Sugars 9.8g 7%
Protein 1.29g 2%
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