Recipe By Anonymous
Published Jun 19th
Prep 30m Cook - Additional 3h Ready In 3h 30m
Servings 8 servings Calories 208

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Recipe Ingredients

  • ⅓ cup white vinegar
  • ⅓ cup vegetable oil
  • ⅓ cup chopped onion
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ⅓ teaspoon garlic powder
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 cup fresh broccoli florets
  • 1 cup cauliflower florets
  • 1 cup sliced carrots
  • 1 cup sliced fresh mushrooms

Cooking Directions

  1. 1 In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  2. 2 In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts

  • Calories 208
  • Carbohydrate 9.8 g
  • Fat 18.3 g
  • Fiber 3.1 g
  • Protein 2.9 g
  • Saturated Fat 2.9 g
  • Sodium 607 mg
  • Sugar 2.2 g


  1. This was ok but way too much oil. This definitely tasted the best after a couple of days in the fridge. But I would recommend 1/2ing the oil.
  2. Made exactly as written and this is one I will make often in the summer. The only change I plan on making the next time is to use fresh herbs in place of the dried. This recipe screams summer picnics!
  3. I resolved today to eat vegetables and bought cauliflower and broccoli. Found this recipe and it was excellent! My adjustments: 1/2 the oil sub white balsamic vinegar 1/2 tsp oregano 3/4 tsp sugar used fresh minced garlic and added 2 mint leave. I didn't have the artichokes or carrots but added a sliced zucchini and - Read more ...
  4. I made two small changes--I used balsamic vinegar instead of white vinegar and I used fresh minced garlic instead of garlic powder. Though my family didn't care for it I absolutely loved it. I'll make this again just for me. I'd make it in the summertime next time--I think this would be better suited during - Read more ...
  5. This is excellent. I recommend blanching the broccoli, cauliflower, and carrots for about 90 seconds before adding to the salad. They are a little easier on your tummy that way but still nice and crunchy. I changed up the veggies a bit to use up a few things I had on hand - skipped the - Read more ...
  6. I love this recipe. It is so delicious. Have been making it for four years now and I am shocked that there are not tons of reviews by now. This is a great side dish that can (and needs to) be made ahead. Definately do use a slotted spoon to serve as the recipe submitter - Read more ...
  7. I hate to have to rate a recipe and then explain all the changes, but I rarely follow directions exactly as written. So here's my take on this basic framework. Doubled the vinegar and halved the oil. Added some fresh basil, lemon zest, zucchini (yellow and green) and red bell pepper. Excellent refreshing side dish - Read more ...
  8. I made this a couple of days ago and I used more than the recommended amounts of vegetables but it seemed a little too oily. I will use the recipe again but cut down on the amt of oil.
  9. Delicious and a huge success at the passover meal. I made a little change for guests who don't like vinegar: I used a little balsamic vinegar and some lemon juice probably less than 2/3 cup. Also I slightly steamed the vegetables (cauliflower broccoli and carrot) to make it easier on the digestion. Since then everybody - Read more ...
  10. This is a great side dish in the summer especially with BBQ!

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