8 Servings
Freshly ground black pepper
2 cups water
1/2 cup olive oil
1/2
cup wine vinegar
1 teaspoon crushed coriander seeds
1 teaspoon thyme
1 bay
leaf
1 clove garlic, crushed
4 ounces broccoli
4 ounces asparagus
4 ounces
Brussels sprouts
4 ounces cauliflower
4 ounces green beans
4 ounces mushrooms
4
ounces carrots
4 ounces artichokes
Combine oil, vinegar, seasonings
and water in a large saucepan over medium-high heat. Bring to a boil and add vegetables.
Reduce heat and simmer, uncovered, until tender-crisp. Do not overcook. Let vegetables
cool in sauce. Serve at room temperature or cover and refrigerate to serve cold.
Vegetable choices are; asparagus, broccoli, brussels sprouts, cauliflower,
carrots, eggplant, green beans, mushrooms or zucchini.
Amount Per Serving
Calories 191 Calories from Fat 143
Percent Total Calories
From:
Fat 75% Protein 6% Carb. 19%
Nutrient Amount per Serving Value
Total Fat 16 g 24%
Saturated Fat 2 g 11%
Cholesterol 0 mg 0%
Sodium 31 mg 1%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 3 g
Vitamin A 92% Vitamin C 77% Calcium 0% Iron 9%
