For a tangier flavor, try adding a tablespoon of apple cider vinegar to the marinade. Feel free to substitute other vegetables like bell peppers of different colors, zucchini, or even halved cherry tomatoes. If you prefer a less sweet marinade, reduce the sugar by a quarter cup. For a spicier kick, add a pinch of red pepper flakes to the marinade. This recipe is a great make-ahead dish, perfect for busy weeknights or entertaining.
Jodi's Marinated Veggies
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME13 hrs 45 mins
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SERVING11 People
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VIEWS70
A vibrant medley of crisp-tender vegetables, transformed by a tangy-sweet marinade. This colorful dish is always a crowd-pleaser, perfect for potlucks, barbecues, or a refreshing side to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Fiber3 g
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Protein3 g
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Saturated Fat4 g
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Sodium246 mg
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Sugar21 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. (Approximately 3-5 minutes). Drain immediately and rinse with cold water to stop the cooking process. This ensures a crisp-tender texture.
02 Step
Recipe View 1 mins In a large bowl, combine the blanched broccoli and cauliflower with the mushrooms, bell pepper, celery, and onion.
03 Step
Recipe View 2 mins In a separate, medium bowl, whisk together the distilled white vinegar, poppy seeds, white sugar, mustard powder, salt, and vegetable oil until well blended and the sugar is mostly dissolved.
04 Step
Recipe View 1 mins Pour the marinade over the vegetables in the large bowl and mix gently but thoroughly to ensure all the vegetables are evenly coated.
05 Step
Recipe View 8 hrs Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate overnight, or for at least 8 hours, to allow the flavors to meld and the vegetables to marinate. The longer it marinates, the more flavorful it becomes!
06 Step
Recipe View 1 mins Before serving, give the marinated vegetables a gentle stir. Keep any leftovers refrigerated for up to 5 days.
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Nathanial Sporer
May 18, 2025I added some red onion and yellow bell pepper, and it was even more colorful and delicious!
Ola Mckenzie
Feb 23, 2025Easy to make and a total crowd-pleaser!
Reagan Yundt
Nov 22, 2024This is my go-to recipe for potlucks! Everyone always raves about it.
Romaine Schimmelcarroll
Sep 16, 2024I cut back on the sugar a bit, and it was still amazing. Thanks for the great recipe!
Newell Koeppfunk
Aug 27, 2024The longer it sits the better it gets!