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Greek Marinated Vegetables
Source: dLife

Colorful vegetables cooked in a wine and herb marinade.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 108.7
Total Carbs 8.4 g
Dietary Fiber 2.7 g
Sugars 3.4 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 67.3 mg
Protein 1.4 g
Sodium 434.7 mg
Dietary Exchanges
, 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 tsp  black peppercorns
2 each  bay leaves
1 pinch  fresh rosemary
2 pinch  fresh tarragon
2 pinch  fresh thyme
2 cup  white wine
2 cup  cold water
4 each  medium garlic cloves
0 1/4 cup  cider vinegar
1 tsp  salt
8 cup  Vegetables, healthy garden, frozen
  1. Wrap the peppercorns and bay leaves in cheesecloth and tie all of the fresh herb sprigs together with kitchen string.
  2. In a nonreactive saucepan, bring all of the marinade ingredients to a boil, then reduce the heat, cover, and simmer for 15 minutes.
  3. While the marinade simmers, slice or chop the vegetables you've chosen. Then blanch each vegetable in succession in the marinade until just tender and remove it to a platter with a slotted spoon or strainer. Begin with the blander vegetables and end with the strongest flavored ones, such as cauliflower. Potatoes and carrots take about 10 minutes to cook, while bell peppers, onions, and mushrooms take only 2 or 3 minutes.
  4. Pour any remaining marinade over the cooked vegetables and serve or chill for later.

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