Quick Pickled Vegetables

Serve these as part of an antipasto platter along with small rounds of part-skim mozzarella and crusty bread. You could also serve the vegetables as a simple side dish for cold poached chicken or grilled flank steak.

3/4 cup dry white wine
3/4 cup water
1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
8 ounces peeled baby carrots
1 package (10 ounces) frozen cauliflower florets
1 package (10 ounces) frozen Italian green beans
1/4 cup white wine vinegar
2 teaspoons olive oil

1 In a large skillet, bring the wine, water, basil, red pepper flakes, and 1/4 teaspoon of the salt to a simmer. Add the carrots, cover, and cook 7 minutes.
2 Add the cauliflower and beans. Return to a simmer and cook, uncovered, until the carrots are crisp-tender, about 5 minutes.
3 Transfer the vegetables and cooking liquid to a medium bowl. Stir in the vinegar, oil, and remaining 1/2 teaspoon salt. Cover and refrigerate for at least 4 hours or overnight. Serve the vegetables chilled or at room temperature. Makes 4 servings

Makes Makes 4 servings

Per serving: 119 calories, 2.9g total fat (0.4g saturated), 0mg cholesterol, 5g dietary fiber, 14g carbohydrate, 3g protein, 478mg sodium.