Found this recipe in the Jenny Craig cookbook was for Kabobs, but I added the zucchini and the red bell peppers, thinking it would be good added to a tossed salads.
1 medium carrot, sliced thin
1 medium size squash, cut into 1/4-inch slices
1 medium size zucchini squash, cut into 1/4-inch slices
1 small green pepper, seeded and cut into 1-inch pieces
1 small Red or Yellow bell pepper, seeded and cut into 1-inch pieces
16 cherry tomatoes
16 ripe olives
16 small fresh muchrooms
1/3 cup white wine vinegar
1/2 cup water
1 1/2 Tbsp olive oil
1 1/2 tsp dried Italian seasonings (you can make your own)
1/2 tsp garlic powder
1/2 tsp pepper
6 ounces reduced fat Monterey Jack cheese, cubed
Slice carrot, yellow squash, zucchini squash, and place in shallow dish, add the bell pepper and the next 3 ingredients.
Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour over vegetables. Cover; marinate in refrigerator at least 30 minutes.
You can eat this alone or add to your tossed salads.
**NOTE** marinated vegetables will keep a long time.
Antipasto Marinate
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Antipasto Marinate
Last edited by Anonymous on December 11th, 2009, 4:17 pm, edited 1 time in total.