Hot And Spicy Marinated Vegetables
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INGREDIENTS
- 1/4 c Diagonally sliced carrot
- 1/2 ts Garlic powder
- 1/4 c White wine vinegar
- 1/2 ts Vegetable oil
- 3/4 ts Chili oil
- 1/2 c Fresh broccoli florets
- 1/2 c Thinly sliced yellow squash
- 1/4 c Thinly sliced zucchini
- 1/2 c Fresh cauliflower florets
INSTRUCTIONS
Combine first 5 ingredients; set aside. Combine rest of ingredients; stir well. Pour over vegetable; tossgently to coat. Cover and marinate in refrigerator at least 8 hours, tossing occasionally. Serve with a slotted spoon. 1/2 c. serving = 30 cal 1.5 g fat From: Carol Verge Date: 06-06-95 The South Bay Forum (112) Home-Cooki From: Iris Grayson Date: 09-09-96 11:09 Posted to MM-Recipes Digest V4 #16 by Olive Oil: From Tree to Table on Jun 29, 99
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (62g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 18 | ||
| Calories from Fat: 4 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 9.2mg | 0 % | |
| Potassium 99.4mg | 3 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 1.2g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 18
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