Italian Marinated Vegetables
Italian Marinated Vegetables are like a salad and crudites platter in one and can be used as a simple side dish or over a bed of greens for a salad. Full of crunchy vegetables tossed in a flavorful Italian season blend.
Servings: 4 servings
Calories: 169kcal
Ingredients
- 2 Carrots peeled
- 1 Fennel Bulb trimmed and sliced thin
- 1 Shallot peeled and sliced thin
- 1 Broccoli Head florets cut into 1-inch pieces
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Fresh Lemon Juice
- 2 teaspoons Dijon Mustard
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Pepper
Instructions
Prep
- Slice the carrots into 1/8-inch sized circles using a sharp kitchen knife or a mandolin should you have one.
- Remove the stems from the fennel and cut them in half, length-wise. Cut each half of the fennel in half and remove the outer layer. Slice, across the grain, into 1/8-inch slices.
- Slice the shallot into thin pieces.
- Place all sliced vegetables in a large bowl along with the broccoli florets.
Marinade
- In a small bowl whisk the remaining ingredients together and pour onto the vegetables. Toss the mixture to coat evenly with the dressing.
- Cover and place in the fridge. Allow vegetables to marinate for a least 20 minutes up to 8 hours.
Notes
If you want to make the spices even easier then swap out the thyme, oregano, and onion powder for 3 teaspoons of Italian Seasoning.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 928mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6142IU | Vitamin C: 151mg | Calcium: 131mg | Iron: 2mg