Low-Carb Marinated Vegetables
These super-tasty marinated vegetables are the perfect combination of sweet and tangy. They are so healthy that they’re perfect for just about any diet, keto and paleo included. You have got to try this super easy snack.
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I can’t claim this recipe as my own. My mother-in-law has made this for years, and I have always loved it.
It always reminds me of summer and fresh garden vegetables.
We always make it with fresh vegetables as soon as our garden starts producing in the late spring, and it is a delightful way to ring in the summer.
I changed out the sugar for a zero calorie all natural sugar, erythritol, but you could just as easily use a pinch of stevia or leave out the sweetness altogether.
I hope you enjoy this recipe as much as I do.
Ingredients for Tangy Marinated Vegetable Recipe
- Grape Tomatoes
- Red Onions
- Black pepper
- Granulated Erythritol (Swerve)
- Ground Mustard
- White Vinegar
Step One: Cutting Vegetables
Cutting the vegetables is the most difficult part of this whole recipe. I like to use my chef’s knife to cut the cucumbers and onions thin, but leave the grape tomatoes whole.
The thinner you cut the veggies, the more marinade they will soak up.
If you slice the tomatoes in half, they will soak up the marinade, and be super delicious. I love to leave them whole, because I love the “mouth-feel” of whole cherry tomatoes.
Note: Onions are slightly higher in carbs, but we’re only using a small amount, and they really add flavor to the dish. Leave them out, if the carb-count really bothers you.
Step Two: Measuring and Mixing the Marinade
In small bowl or large measuring cup, mix the seasoning and liquids.
Step Three: Marinate Veggies
Next, put the veggies in a shallow pan or a casserole dish, and pour the marinade over them.
Then, cover the dish and let it marinate in the refrigerator for about two hours.
I like to use a Pyrex dish with a lid, so I can shake and toss the vegetables every half hour or so to make sure they are coated evenly with the marinade.
Perfect Side or Snack
These vegetables are the perfect snack to get you ready for spring. They also go very well as a side dish for Chicken Salad or fresh grilled chicken.
You could also change this recipe up by adding different vegetables like broccoli or carrots.
If you try a new variation, please let me know how it turns out by commenting at the bottom of this page.
Before you go check out some more of our awesome low-carb recipes.
You’re sure to love some of our other veggie dishes.
Note: Always calculate your own macros as they often vary depending on ingredients and the
Calories: 32 Fat: .8 g Net Carbs: 4
- Mix liquid and powdered ingredients together and stir to create marinate.
- Put all vegetables in shallow pan (like large Pyrex)
- Pour marinade over vegetables making sure all vegetables are covered in the marinade.
- Cover and refrigerate for one hour.