Leftover Vegetables Marinated With Garlic and Thyme

15 mins (prep 15)
10 ingredients
8 servings
A way to use up leftover cooked vegetables--you can use one vegetable or a mixture. The marinade has three of my favorite flavors: thyme, garlic and hot pepper sauce. I like to use a hot pepper sauce that is reasonably hot, but not so hot that the pepper taste gets lost in the sheer hotness of it. Since I don't use a lot of salt myself, I make sure to serve with salt and pepper so others can adjust these seasonings to their taste. Preparation time does not include marinating time. I like them best made a day ahead and marinated overnight, but you could probably get away with a much shorter time than that.

Categories:  side-dish , <-15-mins , easy , quick , equipment , refrigerator , vegetable , time-to-make ,
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Serving Size (33.55 g)
Servings 8
Amount per Serving
Calories 199.83 Calories from Fat 199.71
% Daily Value *
Total Fat 22.19g 273.06%
Saturated Fat 3.06g 122.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 154.27mg 51.42%
Total Carbohydrate 0.58g 1.55%
Dietary Fiber 0.02 g 0.53%
Sugars 0.32 g %
Protein 0.05g 0.83%
Vitamin A 0.54IU% Vitamin C 0.49mg%
Calcium 2.14mg% Iron 0.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
leftover vegetables, cooked, grape tomatoes, dried thyme