INGREDIENTS
1
cup julienne-cut carrots
1
cup fresh green beans, cut into 2-inch pieces
1
cup fresh brussels sprouts, quartered
1
cup thinly sliced baby yellow squash
1/2
cup thinly sliced red bell pepper
1/2
cup thinly sliced yellow bell pepper
1
can (9 ounces) artichoke hearts, drained and quartered
2
cups water
1/2
cup white wine vinegar
1
tablespoon olive oil
1
teaspoon sugar
2
bay leaves
1
clove garlic
6
sprigs fresh thyme
1/4
teaspoon black pepper
1/2
cup chopped green onions with tops
1/2
cup minced fresh parsley
Peel of 2 oranges, cut into thin strips
PREPARATION:
- Bring 4 cups water to a boil in large saucepan over high heat. Add carrots, beans and brussels sprouts; cover and simmer 1 minute. Add squash and bell peppers; cover and simmer 1 minute or until vegetables are crisp-tender. Remove from heat; drain. Place vegetables and artichoke hearts in heatproof bowl.
- Combine 2 cups water, vinegar, oil, sugar, bay leaves, garlic, thyme and black pepper in medium saucepan. Bring to a boil over medium heat. Pour over vegetables; mix well. Cool completely. Cover and refrigerate 12 hours or up to 3 days before serving.
- Before serving, drain vegetables. Discard bay leaves, garlic and thyme. Toss vegetables with green onions, parsley and orange peel.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1/8 of total recipe
Sodium
43 mg
Protein
3 g
Fiber
4 g
Carbohydrate
13 g
Total Fat
1 g
Calories from Fat
13 %
Calories
61
DIETARY EXCHANGE:
Vegetable
2-1/2
