Servings: 6-8

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Marinated Vegetable Medley


1 cup bias-sliced carrots
1 cup chopped broccoli flowerets
2 Frieda’s Japanese Eggplants, or one small regular eggplant, cut into 1/2-inch chunks
1 1/2 cups sliced, peeled Frieda’s Jicama
1 red bell pepper, seeded and cut into julienne strips
1/2 cup sliced green onions

1 cup olive oil or salad oil
3/4 cup white wine vinegar
1 Frieda’s Bay Leaf
4 Frieda’s Basil Leaves, whole
1 tablespoon chopped Frieda’s Fresh Rosemary, or 1 teaspoon crushed dried rosemary
1/4 teaspoon whole black peppercorns
1/2 teaspoon salt


In a steamer basket, place carrots, broccoli, and Japanese eggplant chunks over simmering water. Steam 5 minutes. Place steamed vegetables in a non-metal bowl; add jicama, bell pepper strips, and green onions; toss well. Combine all marinated ingredients in a shaker jar; cover and shake well to blend. Pour marinade over vegetables; stir to coat well. Cover and refrigerate 4-24 hours, stirring occasionally. To serve, remove vegetables from marinade with slotted spoon. Keeps up to 1 week in refrigerator.