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Marinated Antipasto

Marinated Antipasto

Marinated Antipasto

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.


Makes 8 servings


1 cup julienne-cut carrots
1 cup fresh green beans, cut into 2-inch pieces
1 cup fresh brussels sprouts, quartered
1 cup thinly sliced baby yellow squash
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
1 can (9 ounces) artichoke hearts, drained and quartered
2 cups water
1/2 cup white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
2 bay leaves
1 clove garlic
6 sprigs fresh thyme
1/4 teaspoon black pepper
1/2 cup chopped green onions with tops
1/2 cup minced fresh parsley
Peel of 2 oranges, cut into thin strips


  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

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