Marinated Vegetables

Campbell's Marinated Vegetables Recipe

When you're looking for a snack or a side dish with a little crunch and zesty flavor, these make-ahead veggies are the answer.  Chicken broth makes the marinade lighter and more flavorful.

At a glance


15 min.


12 hr. 25 min.



Servings: 1/2 cup each

Marinate: 12 hr.

Cook: 10 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 tablespoon sugar
1/2 teaspoon dried thyme, crushed
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/8 teaspoon black pepper
4 cups cauliflower florets
1 1/2 cups green beans, cut into 1-inch pieces
2 medium carrots, peeled and sliced (about 1 cup)
1/4 cup apple cider vinegar
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

How to Make It

  • 1

    Heat the broth, sugar, thyme, garlic powder and black pepper in a 3-quart saucepan over medium-high heat to a boil.

  • 2

    Add the cauliflower, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.

  • 3

    Pour the vegetable mixture into a shallow, nonmetallic dish. Stir in the vinegar and parsley.  Cover and refrigerate for 12 hours.

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