Marinated Vegetables

Marinated Vegetables

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Servings: 8
Calories: 248


  • 4 artichokes
  • 4 to matoes
  • 1 small courgette
  • 10 tablespoons oil
  • 8 small shallots
  • 1 green pepper
  • 1 red pepper
  • 1 clove garlic
  • 2 chillies
  • 2 bay leaves
  • 8 floz wine vinegar
  • 2 tablespoons sugar
  • salt
  • sprig of thyme


  • Boil the artichokes in salted water for about 40 minutes. Remove the leaves, which are not needed for this recipe, then halve the artichoke hearts and leave them to cool.
  • Peel and halve the tomatoes and remove the seeds. Thinly slice the courgette, fry lightly on both sides in a little oil in a frying pan and leave to cool. Peel the shallots.
  • Halve the green and red peppers, remove the core and seeds, blanch the halves in boiling water for 7 minutes and then drain. Slice the garlic.
  • Halve the chillies, remove the seeds and then finely chop.
  • Arrange the vegetables in a large shallow dish with the bay leaves. Beat the remaining oil with the vinegar, sugar and salt and pour over the vegetables. Top with the sprig of thyme.
  • Cover the dish and leave the vegetables to marinate in the refrigerator for 12 - 24 hours. Serve the vegetables in the marinade.
  • Serve with: fresh French bread or toasted wholemeal bread.
Calories: 248 kcal
Carbohydrates: 20 g
Protein: 4 g
Fat: 18g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 73 mg
Potassium: 637 mg
Fiber: 6 g
Sugar: 9 g
Vitamin A: 1200 IU
Vitamin C: 70 mg
Calcium: 54 mg
Iron: 2 mg
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