Serves: 5
Total Calories: 285
1. In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil reduce heat to low and simmer for 7 minutes or until crisp-tender. Drain well and place in a 2-quart bowl or casserole to cool. Repeat process with carrot and cook for 5 minutes or until crisp-tender drain and add to cauliflower to cool. Add mushrooms, zucchini and green beans.
2. Place oil, lemon juice, water, onion, splenda, garlic, basil, salt and pepper in a blender container cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.
3. To serve, add pimientos and toss to mix well. Drain and serve small portions on individual antipasto plates
This Marinated Antipasto Vegetables recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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