Serves: 12
Total Calories: 288

* See note below.
1 3/4 pounds broccoli
1 cauliflower medium
1 pound mushrooms small whole, trimmed
1/2 red bell pepper medium, cut in 1-inch strips (optional)
1/2 cup green onion or red onion, thinly sliced
1 1/2 cups vegetable oil
1 cup cider vinegar
5 teaspoons sugar
1 tablespoon dill weed dried
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder

* Cooking Time: 8 minutes Power: 100% (700 watts) Marinating Time: 24 hours Trim and rinse broccoli. Break or cut into bite-size flowerets (you will need about 6 cups). Set stems aside for another use. Place flowerets in a large microwavable bowl. Microwave, uncovered, at 100% power (700 watts) for 4 minutes or until slightly tender and bright in color. Rinse under cold water drain and place in a large bowl or dish set aside.

Trim and rinse cauliflower. Break or cut into bite-size flowerets (you will need about 4 cups). Place in large microwavable bowl. Microwave, uncovered, at 100% power for 4 minutes or until crisp-tender. Rinse under cold water drain and place in bowl with broccoli. Add mushrooms, red pepper and onion.

In a small bowl, whisk oil, vinegar, sugar, dill weed, salt, pepper and garlic powder until combined. Pour over vegetables. Cover and refrigerate for 24 hours before serving, stirring once.

Note: Vegetables can also be served as an appetizer with wooden picks.

Nutritional Facts:

Serves: 12
Total Calories: 288
Calories from Fat: 240

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