Jodi's Marinated Veggies

Jodi's Marinated Veggies

"I have taken this to MANY family and pot luck gatherings and it always is a huge hit. If you have other favorite veggies, you may add, or omit something if your family doesn't like it. Broccoli, cauliflower and mushrooms are just the basics."
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Ingredients

13 h 45 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 11 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
  2. In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
  3. In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
  4. Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.

Reviews

Read all reviews 17
  1. 23 Ratings

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Most helpful positive review

It was good but I only used half of the marinade-it was so much oil. Next time I will definitely cut down on the oil.

Most helpful critical review

This was okay but I won't make it again. I liked it well enough that I ate my portion, but my husband hated it. I expected the mustard to give it more tang, but it wasn't tangy at all. It tas...

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Least positive
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This was okay but I won't make it again. I liked it well enough that I ate my portion, but my husband hated it. I expected the mustard to give it more tang, but it wasn't tangy at all. It tas...

It was good but I only used half of the marinade-it was so much oil. Next time I will definitely cut down on the oil.

This recipe is delicious and quite flexible. I used baby carrots and green, red, and yellow pepper strips and all marinated very nicely. It was very popular with my friends and family.

Everybody in my family loved these veggies,especially my son's vegetarian girl friend.Great way to use your garden vegetables!

YUM YUM YUM!!! This recipe is fabulous. I made the marinade according to others' recommendations. I cut the sugar and the oil in half, and it was PERFECT. You can definitely tast the sugar s...

Great recipe - definitely a repeater and oh so easy. A big hit with potluck crowd and hubby. I used a frozen veggie blend and less oil and sugar as suggested in other reviews.

Great Marinated Veggies! Hubby ate more than anyone!

This was easy to put together and has a nice sort of sweet and sour flavor to it.

I made this for Easter dinner, and everyone went back for seconds and thirds of this tasty dish! I will use the sauce for salad dressing, too. I found that using a wire whisk to combine the dr...

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