Marinated Vegetables - easy & delish - it’s a win/win! #marinated #vegetables #inthekitchenwithtabbi

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a different flavor profile.

dried oregano

🥗Healthier: fresh oregano

💰Cheaper: dried Italian herbs

Fresh oregano enhances the flavor.

Welcome back to in the kitchen with Tabby.

Introduce the recipe for marinated veggies, expressing excitement about it.

Use avocado oil as the base oil for the marinade.

Add half a cup of white vinegar to the oil, explaining the choice over apple cider vinegar for clarity.

Add organic sugar to the mixture, noting it may affect the color of the marinade.

Set the heat to medium-low (4) and let the mixture cook, stirring occasionally to prevent burning.

Prepare the vegetables: open and drain one can of peas and add them to a bowl.

Add a bag of frozen pearl onions to the peas since canned peas with pearl onions were unavailable.

Open and drain one can of French style green beans and add them to the bowl.

Add a pint-sized jar of home-canned corn, ensuring it's drained.

Chop and add half a cup of orange pepper, substituting for green pepper.

Chop and add half a cup of celery, demonstrating a technique to remove stringiness.

Chop and add half a cup of sweet onion, using a chopper for efficiency.

Check on the sugar and vinegar mixture, increasing the heat to 5.5 to bring it to a boil.

Once boiling, let it boil for 1 minute, stirring occasionally.

Pour the boiling mixture over the vegetables in the bowl, ensuring they are covered.

Cover the bowl with a lid or plastic wrap and refrigerate for at least 24 hours for marination.

Taste the marinated veggies the next day, expressing satisfaction with the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary