Hot And Spicy Marinated Vegetables - cooking recipe

Ingredients

1/2 c. fresh cauliflower flowerets
1/2 c. fresh broccoli flowerets
1/2 c. thinly sliced yellow squash
1/4 c. thinly sliced zucchini
1/4 c. diagonally sliced carrots
1/4 c. white wine vinegar
1/2 tsp. garlic powder
3/4 tsp. chili oil
1/2 tsp. vegetable oil

Preparation

Combine first 5 ingredients; set aside. Combine vinegar, garlic powder and oils; stir well. Pour vinegar mixture over vegetables; toss gently to coat. Cover and marinate in refrigerator at least 8 hours, tossing occasionally. Serve with a slotted spoon. Yields 4 servings (30 calories and 45% fat per 1/2 cup serving).