| | Marinated Garden Vegetables
1 medium zucchini, sliced
1 medium cucumber, sliced
2 cups of broccoli flowerets
2 cups of sliced carrots
1/2 cup of chopped green pepper
1/2 cup of sliced celery
Garden Vegetable Marinade
4 small tomatoes, cut into quarters
1 cup of sliced fresh mushrooms
Combine the first 8 ingredients in a large bowl. Pour Garden Vegetable Marinade over vegetables. Toss gently to coat.
Cover and marinade in refrigerator at least 12 hours, stirring occasionally.
Add tomatoes and mushrooms just before serving
Note mixture can be stores in refrigerator up to 1 week.
Yield (includes marinade): 20 servings
each serving amount : 1/2 cup
exchanges: 1 vegetable
Chol: 0 mg
Calories: 26
Carbo: 6 gm
Protein: 1 gm
Fat: 0 gm
Fiber: 1 gm
sodium: 142 mg
Garden Vegetable Marinade
2 cups of commercial low calorie Italian dressing
1 tablespoon of sugar substitute
2 cloves garlic, crushed
1 teaspoon of salt
Combine all ingredients in a jar. Cover tightly, and shake vigorously.
Store in refrigerator until ready to use as a marinade. Yield (marinade only: 2 cups each serving amount 2 tablespoons
Exchanges; Free
Chol: 0 mg
Calories: 12
Carbo: 3 gm
Protein: Tr.
Fat: Tr.
Finer: Tr.
Sodium: 161 mg |
|
Basic-Recipes.com
| 
|