"Serve these marinated vegetables as a salad or as an appetizer. Optional add ins include: pitted Greek olives, cubes of feta cheese, and thin slices of Maui or Walla Walla onion." — Chris
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
green bell pepper, cut into 1 inch pieces
cucumber - peeled, seeded and chopped
carrot, coarsely chopped
Italian-style salad dressing
Good recipe. Be sure to marinate the full time. Adding olives and/or feta or mozzerella cubes really perks this up. Also, consider making some fresher dressing vs using the bottled. I compromised & made up a bottle of Good Season Italian, using nice olive oil & part red wine/part balsamic vinegar. A extra 5 min., but it had a big payoff in taste, made an exceptional difference. The red vinegar darkens this a little bit, but is a nice variation.
It made a nice change from cooked vegetables. It wasn't an overbearing flavourful side dish but it was just right for something simple yet tasty.
The next day it tasted unpleasant. Don't make enough for left overs.
Tasty alternative to raw with ranch or steaming! The first time I made it exactly as written and used Wishbone's fat-free italian and it came out pretty good but not flavorful enough. The second time I switched the green bell to red for color and added some mushrooms to the mix...mmmmm! I also doctored up a packet of Good Seasons Italian dressing mix with olive oil, a bit of crushed tomatoes and some garlic-red wine vinegar to make a flavorful tomato vinegarette--yum! Oh, and definitely go the full hour or more for flavor. I usually hate feta, but I gave it a try using a garlic-herb variety and it definitely enhanced the overall appeal. My husband liked it and I enjoyed the leftovers for lunch the next day (even more flavorful then!!).
A simple and geat idea. I tried this adding red onion to the cheese and olives, and I used a Greek-style dressing instead of Italian. I loved it, but my boyfriend didn't care for it, only because he flat-out refuses to eat vegetables, but I think with the right veggie combinations, this will slowly win him over. Be sure to let it marinate for the full hour, if not more. I only had time to let it sit for 45 minutes, and a lot of the vegetables hadn't really soaked up the dressing. Otherwise, great recipe and very easy.
A great recipe for those midday snacks, especially for someone trying to maintain their weight as well as watching their blood sugar.
Very good in the summer, when everything is fresh. Also easy to substitute other vegetables as you prefer.
Very good, I took this to the rest home for a potluck and everyone loved it.Thanks
What a great way to eat your veggies. I give this a 5 star because for veggies, it is a 5 star. It's not good like a big cheese enchilada or a bowl of ice cream but I will make my veggies like this more often. Like many other reviews, I used a Good Seasons packet and used mostly balsamic vinegar instead of all white vinegar. Marinated the veggies in it overnight (used a red bell instead of a green. Next time, I might use all brocolli rather than cauliflower). Added olives and feta cheese. This also needs SALT! Don't forget the salt!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Marinated Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
Watch Chef John make an easy, healthy broccoli side dish.
See a few simple shortcuts for making easy creamed spinach.
Learn how to roast seasoned root vegetables to bring out their earthy flavors.