See Also: Marinated Antipasto(recipes)
Marinated Antipasto Kabobs(recipes)
Antipasto with Marinated Mushrooms(recipes)
Marinated Antipasto Pasta Salad(recipes)
antipasto(dictionary)
Antipasto(recipes)
antipasto(dictionary)
Antipasto Crescent Bites(recipes)
Antipasto Salad Stack(recipes)
Marinated goose(recipes)

Marinated Antipasto (recipes)


Marinated Antipasto

Yield: Makes 8 servings

This heart-healthy appetizer is loaded with vitamins A and C! It contains a plethora of fresh vegetables and herbs with only 13 percent of its calories from fat.





Ingredients:



1cup julienne-cut carrots

1cup fresh green beans, cut into 2-inch pieces

1cup fresh brussels sprouts, quartered

1cup thinly sliced baby yellow squash

1/2cup thinly sliced red bell pepper

1/2cup thinly sliced yellow bell pepper

1can (9 ounces) artichoke hearts, drained and quartered

2cups water

1/2cup white wine vinegar

1tablespoon olive oil

1teaspoon sugar

2bay leaves

1clove garlic

6sprigs fresh thyme

1/4teaspoon black pepper

1/2cup chopped green onions with tops

1/2cup minced fresh parsley

Peel of 2 oranges, cut into thin strips









Preparation:





1.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.2.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.3.Before serving, drain vegetables. Discard bay leaves, garlic and thyme. Toss vegetables with green onions, parsley and orange peel.









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