Croatian Pickled Vegetables
1 lb. fresh Brussels sprouts, halved
1/4 cup extra virgin olive oil, divided
1 Large red bell pepper, stemmed, seeded and cut into julienne strips
2 cloves garlic, minced
3 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. Dijon mustard
1/2 tsp. sea salt
Freshly ground pepper to taste
Prep: 20 minutes, Cook: 10 minutes, Serves: 8
2. Heat 1 tbsp. oil in a medium skillet over medium heat. Add bell pepper and cook for a few minutes or until crisp-tender; let cool.
3. Place vegetables in a large resealable bag with remaining ingredients. Seal bag and refrigerate for several hours. Serve with toothpicks.
85 calories, 2 g protein, 6 g total fat (1 g sat., 0 g trans), 6 g carbohydrate, 2 g fiber, 2 g sugar, 0 mg cholesterol, 181 mg sodium, 2 points