Marinated Vegetable Appetizers

Recipe from Southern Living

More From Southern Living


  • 1 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cracked pepper
  • 1 teaspoon dried oregano
  • 1 (10-ounce) package frozen brussels sprouts
  • 2 green bell peppers
  • 1 yellow onion
  • 2 zucchini
  • 4 small yellow squash
  • 1 pound fresh broccoli
  • 1 (5.75-ounce) can jumbo pitted ripe olives, undrained
  • 1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained
  • 1 (14-ounce) can quartered artichoke hearts, undrained
  • 1 (8-ounce) package fresh small mushrooms
  • 1 pint cherry tomatoes


  1. Combine first 7 ingredients in a saucepan; bring to a boil. Cool.
  2. Cook Brussels sprouts according to package directions; drain.
  3. Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings. Cut broccoli into flowerets. Drain olives and artichoke hearts. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.
  4. Add mushrooms and tomatoes, and toss gently. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marinated Vegetable Appetizers Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy