Marinated Vegetables
When you're looking for a snack or side with a little crunch and zesty flavor, these make-ahead veggies fit the bill. Marinating overnight is the key to the great flavor, so give them a try...they're just plain delicious!
Ingredients
1.75 cups Vegetable or Chicken Broth
1 tablespoon sugar
0.5 teaspoon dried thyme leaves, crushed
0.5 teaspoon garlic powder or 2 cloves garlic, minced
0.125 teaspoon ground black pepper
4 cups cauliflower florets
1.5 cups green beans, cut into 1-inch pieces
2 medium carrot, peeled and sliced (about 1 cup)
0.25 cup apple cider vinegar
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon sugar
0.5 teaspoon dried thyme leaves, crushed
0.5 teaspoon garlic powder or 2 cloves garlic, minced
0.125 teaspoon ground black pepper
4 cups cauliflower florets
1.5 cups green beans, cut into 1-inch pieces
2 medium carrot, peeled and sliced (about 1 cup)
0.25 cup apple cider vinegar
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
Instructions
Heat the broth, sugar, thyme, garlic powder and black pepper in a 3-quart saucepan over medium-high heat to a boil.
Add the cauliflower, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Pour the vegetable mixture into a shallow, nonmetallic dish. Stir in the vinegar. Cover and refrigerate for 12 hours. Stir in the parsley before serving.
Add the cauliflower, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Pour the vegetable mixture into a shallow, nonmetallic dish. Stir in the vinegar. Cover and refrigerate for 12 hours. Stir in the parsley before serving.
Marinated Vegetables
When you're looking for a snack or side with a little crunch and zesty flavor, these make-ahead veggies fit the bill. Marinating overnight is the key to the great flavor, so give them...
Directions
Print
Heat the broth, sugar, thyme, garlic powder and black pepper in a 3-quart saucepan over medium-high heat to a boil.
Add the cauliflower, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Pour the vegetable mixture into a shallow, nonmetallic dish. Stir in the vinegar. Cover and refrigerate for 12 hours. Stir in the parsley before serving.
Ingredients
1.75 cups Vegetable or Chicken Broth
1 tablespoon sugar
0.5 teaspoon dried thyme leaves, crushed
0.5 teaspoon garlic powder or 2 cloves garlic, minced
0.125 teaspoon ground black pepper
4 cups cauliflower florets
1.5 cups green beans, cut into 1-inch pieces
2 medium carrot, peeled and sliced (about 1 cup)
0.25 cup apple cider vinegar
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
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