Marinated Veggie Crunch

Marinating the vegetables enhances their flavors and textures, making this dish a delicious and nutritious option for veggie lovers.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.

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Easy

Marinated Veggie Crunch

Cooking Method: Marinating Cuisine: International Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Cucumber
• 1 cup Carrot
• 1 cup Red bell pepper
• 1 cup Yellow bell pepper
• 1 cup Red onion
• 1 cup Cherry tomatoes
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Fresh mint

Instructions

1. Wash and chop all the vegetables.
2. In a large bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, black pepper, fresh parsley, and fresh mint.
3. Add the chopped vegetables to the bowl and toss to coat them in the marinade.
4. Cover the bowl and let the vegetables marinate in the refrigerator for at least 30 minutes.
5. Serve the marinated veggie crunch as a refreshing and healthy salad.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 13g5%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.