Marinated Italian Vegetables
Serves: 8-12
 
Ingredients
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)
Marinade
  • 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
Instructions
  1. Directions:
Cook the vegetables:
  1. 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.
Marinade:
  1. Whisk together all of the marinade ingredients until well blended. Then stir in the garlic.
Combine:
  1. Pour the dressing over vegetables. Stir gently to ensure all of the vegetables are coated with the marinade.
  2. Chill for at least 2 hours (or overnight) before serving.
Nutrition Information
Serving size: ½ cup Sodium: 20 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/marinated-italian-vegetables/