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Marinated vegetables with ginger

This simple make-ahead dish adds colour and zingy flavour – perfect for a family dinner or for entertaining. It’s great packed for lunch too.
Recipe and photo provided by CanolaInfo.org

6 servings  / 15 min

Prep 15 min / Cook 0 min

Ingredients
  • 1/3 cup (75 mL) lemon juice
  • 3 tbsp (45 mL) water
  • 3 tbsp (45 mL) canola oil
  • 2 tsp (10 mL) chives
  • 2 tsp (10 mL) honey
  • 1 1/2 tsp (7 mL) ground ginger
  • 1 (14 oz/ 398 mL) can artichoke hearts, drained and cut into halves
  • 1/2 cup (125 mL) carrots, peeled and sliced diagonally
  • 1/2 cup (125 mL) pearl onions
  • 1/2 cup (125 mL) cherry tomatoes, cut into halves
  • 1 cup (250 mL) peas (if frozen, thaw and drain first)
Directions
  1. Combine lemon juice, water, canola oil, chives, honey and ginger in a screw top jar. Cover and shake. Set aside.
  2. In a large bowl, combine artichoke hearts, carrots, pearl onions and tomatoes. Stir in marinade. Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally.
  3. Drain vegetables and add peas before serving.
Nutritional info per serving (½ cup / 125 mL)
  • Calories: 130
  • Protein: 3 g
  • Total Fat: 7 g
    Saturated Fat: 0.5 g
    Cholesterol: 0 mg
  • Carbohydrates: 14 g
    Fibre: 2 g
    Sugars: 5 g
    Added sugars 2 g
  • Sodium: 180 mg
  • Potassium: 141 mg