Rainbow Vegetable Tray

This Rainbow Vegetable Tray is a refreshing and colorful appetizer that brings a burst of flavor to any gathering. Featuring a medley of baby corn, artichoke hearts, carrots, and mushrooms, these vegetables are marinated in a zesty blend of apple cider vinegar, vegetable oil, sugar, and spices. The result is a delightful balance of sweet, tangy, and savory notes, with a satisfying crunch that contrasts beautifully with the tender vegetables. Perfect for parties, potlucks, or as a light starter before dinner, this dish is easy to prepare and allows the flavors to develop overnight in the refrigerator. Serve chilled on a bed of crisp lettuce for an elegant presentation that appeals to both vegan and vegetarian guests.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 25

Calories: 301.0

Dietary: Gluten-free

Description

This Rainbow Vegetable Tray is a refreshing and colorful appetizer that brings a burst of flavor to any gathering. Featuring a medley of baby corn, artichoke hearts, carrots, and mushrooms, these vegetables are marinated in a zesty blend of apple cider vinegar, vegetable oil, sugar, and spices. The result is a delightful balance of sweet, tangy, and savory notes, with a satisfying crunch that contrasts beautifully with the tender vegetables. Perfect for parties, potlucks, or as a light starter before dinner, this dish is easy to prepare and allows the flavors to develop overnight in the refrigerator. Serve chilled on a bed of crisp lettuce for an elegant presentation that appeals to both vegan and vegetarian guests.

Ingredients

14 ounce Bottled baby corn on the
14 ounce Canned artichoke hearts, drained and halved
12 ounce Bottled baby whole carrots, drained
9 ounce Bottled whole mushrooms, drained
1 1/3 cup Apple cider vinegar
2/3 cup Vegetable oil
1/2 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 cup Green bell pepper, finely chopped
1 cup Purple onion, finely chopped
4 ounce Pimiento, drained and diced
Lettuce leaves, for lining plate
Wooden picks, for serving

Directions

1
Place the baby corn, artichoke hearts, carrots, and mushrooms into separate zip-top bags or shallow glass dishes.
2
In a bowl, combine the apple cider vinegar, vegetable oil, sugar, salt, pepper, chopped green bell pepper, chopped purple onion, and diced pimiento.
3
Stir the mixture vigorously until the sugar is completely dissolved.
4
Pour the marinade evenly over the vegetables in the bags or dishes.
5
Seal the bags tightly or cover the dishes and refrigerate for at least 8 hours, or overnight, to allow flavors to meld.
6
Drain the vegetables thoroughly from the marinade.
7
Arrange the marinated vegetables on a serving plate lined with crisp lettuce leaves.
8
Serve immediately with wooden picks.

Nutrition Facts

Servings 25

Amount Per Serving
Calories 301.0kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 52.5mg3%
Total Carbohydrate 66.5g23%
Dietary Fiber 8.4g34%
Sugars 11.2g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make-Ahead: This dish benefits from being made ahead of time. The longer it marinates, the more flavorful it becomes. Prepare up to 24 hours in advance.

Storage: Store any leftover marinated vegetables in an airtight container in the refrigerator for up to 3 days.

Variation: For a spicier kick, add a diced jalapeo or a dash of hot sauce to the marinade.

Tip: Ensure all canned vegetables are well-drained before marinating to prevent the dressing from becoming too watery.

Keywords: rainbow, vegetable, tray, appetizer, vegan, pickled, marinated, artichoke, corn, carrots, mushrooms, vinaigrette, party, potluck, crunchy, tangy, refreshing, healthy, make-ahead

Read it online: https://www.chefs-mate.com/recipe/rainbow-vegetable-tray/