Marinated Vegetable Medley

Marinated Vegetable Medley

"This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 30 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Ready In

  1. In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  2. In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.


Most helpful
Most positive
Least positive

I made two small changes--I used balsamic vinegar instead of white vinegar and I used fresh minced garlic instead of garlic powder. Though my family didn't care for it, I absolutely loved it. I'...

This is a great side dish in the summer, especially with BBQ!

I hate to have to rate a recipe and then explain all the changes, but I rarely follow directions exactly as written. So here's my take on this basic framework. Doubled the vinegar and halved t...

Delicious and a huge success at the passover meal. I made a little change for guests who don't like vinegar: I used a little balsamic vinegar and some lemon juice, probably less than 2/3 cup. Al...

This is excellent. I recommend blanching the broccoli, cauliflower, and carrots for about 90 seconds before adding to the salad. They are a little easier on your tummy that way but still nice an...

I made this a couple of days ago and I used more than the recommended amounts of vegetables but it seemed a little too oily. I will use the recipe again but cut down on the amt of oil.

I love this recipe. It is so delicious. Have been making it for four years now and I am shocked that there are not tons of reviews by now. This is a great side dish that can (and needs to) be ma...

Made exactly as written and this is one I will make often in the summer. The only change I plan on making the next time is to use fresh herbs in place of the dried. This recipe screams summer pi...

I resolved today to eat vegetables and bought cauliflower and broccoli. Found this recipe and it was excellent! My adjustments: 1/2 the oil, sub white balsamic vinegar,1/2 tsp oregano,3/4 tsp su...

Other stories that may interest you