Sheila's Marinated Vegetables
Recipe: #10662
October 05, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Carrot, Onions, Peppers, New England, One-Pot Meal, Picnic, Potluck, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"My cousin Sheila introduced these to me years ago and after I had my first bite I was hooked, and asked for the recipe! This medley of veggies are so flavorful in this simple side dish. These can be eaten as a side to your favorite main dish, or as a snack! They last a week in the fridge once marinated. I marinate mine for at least 8 hours, and the longer they marinate the more they flavor up. I double the batch and throw in blanched califlower and broccoli, then store in a large pickle jar. I love to munch on a bowl while watching my favorite tv programs!"
Ingredients
Nutritional
- Serving Size: 1 (246 g)
- Calories 283.6
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 421.9 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 4.2 g
- Sugars - 32.4 g
- Protein - 1.8 g
- Calcium - 48.9 mg
- Iron - 0.7 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook carrots in boiling water, until al dente, 7-9 minutes. Drain and cool, and place a layer of carrots in a large glass dish.
Step 2
Top with a layer of green peppers and a layer of onions.
Step 3
Repeat layers until used up.
Step 4
Mix up soup, oil, vinegar, mustard, Worstershire sauce, salt, pepper and sugar.
Step 5
Pour over layers of vegetables and marinate for several hours in the refrigerator.
Step 6
Serve with your favorite meal.
Tips
No special items needed.