Marinated Vegetable Appetizers

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Marinated Vegetable Appetizers
45 min.
20
83kcal

Suggestions


If you're looking for a burst of flavor that resonates with freshness and health, look no further than these Marinated Vegetable Appetizers! Perfectly suited for any gathering, whether it's a casual get-together, a festive celebration, or a sophisticated dinner party, these appetizers are sure to impress your guests. With a delightful combination of vibrant vegetables, savory olives, and aromatic herbs, this dish is as visually stunning as it is delicious.

One of the best things about this recipe is its versatility; it's not just vegetarian, but also vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary preferences. Loaded with an array of colorful vegetables like broccoli, bell peppers, and zucchini, each bite is a celebration of wholesome ingredients. The marination process infuses the veggies with a tangy dressing that combines red wine vinegar, olive oil, and aromatic spices, enhancing their natural flavors.

With only 45 minutes of preparation time, you can whip up these delightful snacks for a crowd of 20. The best part? They can be made ahead of time and chilled, allowing the flavors to meld beautifully overnight. If you want to elevate your next antipasti spread, or simply enjoy a healthy snack, give these marinated veggie delights a try. Your taste buds will thank you!

Ingredients

  • 14 ounce artichoke hearts undrained quartered canned
  • pound broccoli fresh
  • 10 ounce brussels sprouts frozen
  • pint cherry tomatoes 
  • ounce mushrooms fresh
  • teaspoon garlic powder 
  •  bell peppers green
  • 0.5 cup olive oil 
  • 5.8 ounce olives pitted ripe undrained canned
  • teaspoon oregano dried
  • teaspoon cracked pepper 
  • ounce pimiento-stuffed olives undrained
  • cup red wine vinegar 
  • tablespoon salt 
  • 0.5 cup vegetable oil 
  •  onion yellow
  • small baby squash yellow
  •  zucchini 

Equipment

  • sauce pan
  • ziploc bags

Directions

  1. Combine first 7 ingredients in a saucepan; bring to a boil. Cool.
  2. Cook Brussels sprouts according to package directions; drain.
  3. Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings.
  4. Cut broccoli into flowerets.
  5. Drain olives and artichoke hearts.
  6. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.
  7. Add mushrooms and tomatoes, and toss gently.
  8. Serve immediately.

Nutrition Facts

Calories83kcal
Protein12.32%
Fat50.83%
Carbs36.85%

Properties

Glycemic Index
11.1
Glycemic Load
1.01
Inflammation Score
-7
Nutrition Score
11.188260772306%

Flavonoids

Naringenin
0.47mg
Apigenin
0.01mg
Luteolin
0.89mg
Isorhamnetin
0.28mg
Kaempferol
1.95mg
Myricetin
0.02mg
Quercetin
2.69mg

Nutrients percent of daily need

Calories:83.44kcal
4.17%
Fat:5.05g
7.77%
Saturated Fat:0.74g
4.6%
Carbohydrates:8.24g
2.75%
Net Carbohydrates:5.14g
1.87%
Sugar:3.29g
3.66%
Cholesterol:0mg
0%
Sodium:699.84mg
30.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.75g
5.51%
Vitamin C:55.47mg
67.24%
Vitamin K:55.01µg
52.39%
Manganese:0.25mg
12.44%
Fiber:3.1g
12.38%
Vitamin B6:0.23mg
11.34%
Vitamin A:562.11IU
11.24%
Potassium:372.4mg
10.64%
Folate:42.55µg
10.64%
Vitamin E:1.43mg
9.55%
Vitamin B2:0.15mg
8.76%
Copper:0.13mg
6.57%
Phosphorus:64.07mg
6.41%
Magnesium:23.33mg
5.83%
Vitamin B1:0.09mg
5.83%
Vitamin B3:1.1mg
5.5%
Iron:0.99mg
5.49%
Vitamin B5:0.48mg
4.76%
Calcium:40.45mg
4.04%
Selenium:2.28µg
3.25%
Zinc:0.42mg
2.8%
Source:My Recipes