Marinated Vegetables

April 14, 2014

Here’s my honest moment for you: I struggle with side dishes. I love coming up with creative new entrees and finding recipes for new ways to prepare the main part of the meal. And then I start to cook and I scramble with what to put on the side of the meal. I don’t like using boxed sides, so I’m usually standing in my pantry, staring, hoping to be inspired. Or I’m digging through the bags of frozen veggies I keep on hand and just steam one of those. Not at all creative. We eat green beans and mashed potatoes more often than I’d like to admit.

I’ve been trying to challenge myself to make more creative, thoughtful side dishes (but don’t worry, sometime I’ll share a fun mashed potato recipe with you!). So, here’s a VERY simple side that you can prepare early and stick in the fridge while you cook the rest of your meal. I’m not kidding y’all, this is easy to make and wonderful side to so many summer dishes.

Oh, and before I get to the actual recipe, here’s a fun hint—if you just don’t feel like making a fancy side, cook your frozen green beans in chicken broth. It gives them a great flavor and looks like you tried a little harder.

Marinated Vegetables


1/2 cup olive oil
½ cup white vinegar
1 tsp salt
1 tsp dill
1 tsp Italian seasoning
¼ cup sour cream
¼ cup white wine
1 cucumber, diced
1 tomato, diced
4 radishes, sliced and halved
Handful of baby carrots, sliced


In a bowl combine the first 7 ingredients.

Pour over the vegetables and put in the fridge and let marinate for at least an hour.

There will be A LOT of liquid, so you will want to drain some of this before serving.

Taste the vegetables and a little more salt if needed.