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|
|1/2||cup white wine vinegar|
|1||tablespoon olive oil|
|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|
- 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.
- 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.
- Before serving, drain vegetables. Discard bay leaves, garlic and thyme. Toss vegetables with green onions, parsley and orange peel.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||13 %|
|Total Fat||1 g|
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