Hot and spicy marinated vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh cauliflower florets |
| ½ | cup | Fresh broccoli florets |
| ½ | cup | Thinly sliced yellow squash |
| ¼ | cup | Thinly sliced zucchini |
| ¼ | cup | Diagonally sliced carrot |
| ¼ | cup | White wine vinegar |
| ½ | teaspoon | Garlic powder |
| ¾ | teaspoon | Chili oil |
| ½ | teaspoon | Vegetable oil |
Directions
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. ½ c. serving = 30 cal 1½ g fat Submitted By CAROL VERGE On 06-06-95
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