Ingredients for Balsamic Marinated Vegetables
- Broccoli (not specified in recipe)
- Cauliflower (not specified in recipe)
- 2 zucchini, sliced
- Baby Carrots (not specified in recipe)
- Sweet Onion (not specified in recipe)
- Water (not specified in recipe)
- ½ cup balsamic vinegar
- 2 tablespoons fresh parsley, chopped (optional)
- ½ cup olive oil
- Garlic Cloves (not specified in recipe)
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 red bell peppers, cut into chunks
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
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How to Make Balsamic Marinated Vegetables
- Wash and chop all vegetables into bite-sized pieces. (See ingredient list for suggested sizes)
- In a large glass or ceramic bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Cover the bowl and refrigerate for at least 6 hours, or preferably overnight (up to 24 hours), stirring occasionally to ensure even marinating.
- Serve chilled and enjoy! This salad is even better the next day, as the flavors meld together.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
3g
Carbs
3g
