Veggie Crunch

"My weight loss KEY! :) This is a great way to eat fresh veggies. It is light, easy to make, and best of all delicious. Cook time is refrigeration. I never get tired of this way of enjoying my veggies."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 20mins
Ingredients:
13
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Prepare all veggies and place in a cover able bowl. (I use Gladware).
  • Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
  • Pour over veggies.
  • Refrigerate at least 3 hours before eating, but this will get better and better as it marinates. I have never had a batch last more than 4 days, but I think that would be my limit for storage.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I'm glad I found this because I was trying to find a good way to incorporate more veggies into my diet without having to dip them in salad dressing -- which starts to defeat the purpose. Anyways, the only thing I changed was I substituted yellow bell pepper for the celery since I don't care for celery. Thanks for a healthy snack idea!
     
  2. I was hesitant to try a sugar/basil mix on cold vegetables, but it was a very pleasant surprise! The flavors are subtle and make a very nice combination. Thanks for getting us out of our rut--we usually douse these veggies in Italian...this is a nice alternative.
     
  3. I really enjoyed this recipe. The only change i made was to use cilantro in place of the basil. The carrot, celery and zucchini really adsorb the flavour of the marinade. Delicious. Thanks for the recipe.
     
  4. The only vinegar I can have is Apple Cider Vinegar, so I substituted that for the red wine vinegar...was not impressed with the result. I'm sure it would be better with the red wine though.
     
  5. Yumm. We liked this a lot. I'm always looking for ways to incorporate raw veggies into our diets, and this is great to have on hand for snacks and lunches. Changed the veggies around a bit (used what was available at the farmers market), but kept the same ratio of veggies to marinade. Also added one clove of crushed garlic and a dash of red pepper flakes and left out the sugar. Thanks for this great idea, will make again for sure.
     
Advertisement

Tweaks

  1. I'm glad I found this because I was trying to find a good way to incorporate more veggies into my diet without having to dip them in salad dressing -- which starts to defeat the purpose. Anyways, the only thing I changed was I substituted yellow bell pepper for the celery since I don't care for celery. Thanks for a healthy snack idea!
     
  2. I really enjoyed this recipe. The only change i made was to use cilantro in place of the basil. The carrot, celery and zucchini really adsorb the flavour of the marinade. Delicious. Thanks for the recipe.
     

RECIPE SUBMITTED BY

About us is more accurate. My friend and I share this account since we are roomates. We love to explore Lake Erie and birdwatch. Nature walks are among our favorite things to do, as well as cook. Cee is definately the master chef of the house and never ceases to amaze us with her cooking prowess. eM is still in the beginning stages of cooking and always takes the easy way out.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes