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Versatile Marinated Vegetables
Contributed by: NAPSA
It's Rainbow Season: No, Not The Weather-The Produce Selection (NAPSA) - What's healthful, colorful and most abundant this time of year? Fresh fruits and vegetables.
Supermarkets and produce stands are overflowing with a huge selection, which makes it especially easy to follow the advice of the experts at the National Cancer Institute (NCI). They say that by filling your shopping cart with a rainbow of fruits and vegetables-green, yellow-orange, red, blue-purple and white-you'll be likely to get a powerhouse of nutrients that promote good health.
NCI encourages consumers to eat fruits and vegetables from each of these color groups:
- Green - Peas, green beans, asparagus, mixed greens, kiwifruit, grapes.
- Yellow - Orange-Bell peppers, corn, peaches, apricots.
- Red - Strawberries, cherries, watermelon, tomatoes, beets.
- Blue - Purple-Blueberries, blackberries, plums, eggplant, radicchio.
- White - Nectarines, cauliflower, sweet onions, leeks, garlic.
The rainbow of choices make it that much easier to meet the daily recommendations: Most young children should eat 5 servings of fruits and vegetables; older children, teen girls and most women should eat 7; teen boys and most men should eat 9 a day.
It's one of the easiest and most refreshing things you can do for your health. There are some delicious and easy ways to include fruits and vegetables in your meals, see also:
Sunny Fruit Salad,
Versatile Marinated Vegetables provides 4 people with more than 2 vegetable servings each.
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup halved grape tomatoes
- 1 cup corn
- 3 Tbsp. minced red onion
- 1 tsp. each, olive oil and balsamic vinegar
- 1/8 tsp. each, salt and pepper
Toss all ingredients in a bowl. Serve alone or over mixed greens or hot rice. Use as a pita filling, or spoon over grilled chicken or fish. Store refrigerated up to two days.