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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greek Marinated Vegetables

Source: dLife

Colorful vegetables cooked in a wine and herb marinade.

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 0.3 Fat, 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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Servings

Ingredients

0.5
0 1/2 tsp black peppercorns 2.0
2 each bay leaves 1.0
1 pinch fresh rosemary 2.0
2 pinch fresh tarragon 2.0
2 pinch fresh thyme 2.0
2 cup white wine 2.0
2 cup cold water 4.0
4 each medium garlic cloves 0.25
0 1/4 cup cider vinegar 1.0
1 tsp salt 8.0
8 cup Vegetables, healthy garden, frozen

Directions

Wrap the peppercorns and bay leaves in cheesecloth and tie all of the fresh herb sprigs together with kitchen string.
In a nonreactive saucepan, bring all of the marinade ingredients to a boil, then reduce the heat, cover, and simmer for 15 minutes.
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.
Pour any remaining marinade over the cooked vegetables and serve or chill for later.