Cooking Spicy Marinated Vegetables

Servings: Makes 6 side-dish servings
Nutrition information per serving:

1 1/2 Cups

Fresh cauliflower florets

1 1/2 Cups

Fresh broccoli florets

1 Medium

Onion, sliced

1 Cup

Yellow zucchini-squash, thinly sliced

1 Cup

Zucchini, thinly sliced

1 Cup

Carrots, thinly sliced

1/2 Cup

White wine vinegar

1 Tablespoon

Vegetable oil

1 Teaspoon

Soy sauce

1 Teaspoon

Red chili powder

1 Teaspoon

Garlic powder

  1. Combine cauliflower, broccoli, onion, squash, zucchini, and carrots in a large shallow dish, toss gently and set aside.
  2. Combine vinegar, vegetable oil, soy sauce, chili, and garlic in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
  3. Pour over vegetables, toss gently to coat. Cover and refrigerate vegetables 8 hours, stirring occasionally.
  4. Toss gently, serve using a slotted spoon.

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