Marinated Italian Vegetables
- ¼ cup lemon juice
- 1 tsp Mrs Dash Original or table blend
- 1 pound broccoli florets, trimmed
- 1 cup small cauliflower florets
- 8 ounces button mushrooms (cut in half if too large)
- 1 cup baby carrots
- optional: 1 cup half-moon-sliced zucchini and 1 cup half-moon-sliced yellow squash
- ½ cup bell pepper strips
- Optional: ½ cup marinated, quartered artichoke hearts (this will add a little sodium to the dish)
- ¼ cup red wine vinegar
- 2 Tbsp lemon juice
- 1 tsp white sugar
- 1 Tbsp Dijon mustard
- ½ tsp Mrs Dash Original or table blend
- ½ tsp ground black pepper
- 1 tsp chopped dried basil
- 1 tsp dried oregano
- ¼ cup olive oil
- ⅓ cup canola oil
- 2 cloves garlic, minced
- Directions:
- Fill a large pot with water and bring to a boil. Stir in the lemon juice and Mrs Dash. Add the broccoli, cauliflower, mushrooms, bell pepper and optional zucchini and squash. Cook covered for 2 minutes. Remove from heat, rinse with cold water, and drain. Optional: stir in the artichokes.
- Whisk together all of the marinade ingredients until well blended. Then stir in the garlic.
- Pour the dressing over vegetables. Stir gently to ensure all of the vegetables are coated with the marinade.
- Chill for at least 2 hours (or overnight) before serving.
Serving size: ½ cup Sodium: 20 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/marinated-italian-vegetables/
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