Holiday marinated vegetables

8 To 10

Ingredients

Quantity Ingredient
4 Carrots; cut into bite-size pieces
3 cups Mushrooms;, (small whole fresh)
2 Yellow Summer Squash or Zucchini; cut into bite-size pieces
2 Cucumbers; cut into bite-size pieces
2 Red Onions; halved and cut into thin wedges
⅔ cup White Wine Vinegar
½ cup Water
½ cup Olive Oil
1 teaspoon Dried Marjoram
1 teaspoon Black Peppercorns; crushed
½ teaspoon Coriander
½ teaspoon Mustard Seeds
¼ teaspoon Salt

Directions

Half-fill a large saucepan with water and bring to a boil over high heat.

Add the carrots, reduce the heat, and simmer, uncovered, for a few more minutes; then add the mushrooms and squash. Simmer, uncovered, for 3 minutes more or until almost tender.

Drain the vegetables thoroughly in a colander, rinse with cold water, and drain again.

Transfer the vegetables to a large glass bowl. Stir in the cucumber pieces and red onion slices. Toss to combine.

Pour on the white wine vinegar, water, and olive oil. Add the marjoram, crushed black peppercorns, coriander, mustard seeds, and salt. Cover to toss and blend.

Refrigerate at least 6 hours prior to serving. Make sure to stir or toss occasionally to balance the savory flavors throughout the vegetables.

To serve, use a slotted spoon to remove vegetables from marinade. Serve with picks, if desired.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 4, 1999, converted by MM_Buster v2.0l.

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