Fresh marinated vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Mixed vegetables |
| ⅔ | cup | Olive oil |
| ⅓ | cup | White wine |
| ¼ | cup | White wine vinegar |
| ½ | cup | Chopped onions |
| 3 | Garlic cloves -- minced | |
| ¼ | teaspoon | Thyme |
| ⅛ | teaspoon | Cayenne pepper |
| Black pepper -- to taste | ||
| 1 | cup | Fresh parsley -- finely |
| Chopped | ||
Directions
* You will need a total of 4 cups fresh vegetables cut into bite-sized pieces. Some good choices are: green beans, broccoli flowerettes, cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery.
1. Combine all ingredients except ½ cup parsley in a large, heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp.
This will take 10-12 minutes. 2. Remove from heat, remove cover, and let vegetables cool in the pot. When cool, transfer to serving dish.
Cover; chill to allow flavors to blend. Bring to room temperature to serve; top with remaining parsley.
Recipe By : Jo Anne Merrill
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