Marinated vegetables (ellen cleary)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh vegetables, any |
| Combination (broccoli, | ||
| Zucchini, | ||
| Cauliflower, mushrooms, | ||
| Carrots, green pepper, | ||
| Cherry | ||
| Tomatoes | ||
| 1 | cup | Cider vinegar |
| 1¼ | cup | Oil 1 Tbsp pepper |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Dried dillweed 1 Tbsp salt |
| 1 | tablespoon | Garlic salt |
| 1 | tablespoon | MSG |
| ½ | can | Pitted ripe olives |
| (optional) | ||
Directions
Clean and cut fresh vegetables. Separate the broccoli and cauliflower into florets. Slice zucchini, mushrooms and green pepper. cut carrots on a diagonal and halve the cherry tomatoes.
Combine vinegar, oil, pepper, sugar, dillweed, salt, garlic salt and MSG. Pour over vegetables. Add olives, if desired. Marinate 12 hours, stirring occasionally. Keep in refrigerator and serve cold. Will keep up to four days.
Serves 10-12
The Homestead BBS (615) 385-9421
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