Antipasto Vegetables Recipe
Ingredients
| Carrots | 2 Large, peeled | |
| Green pepper | 1 Small, halved | |
| 2 medium stalks celery, each cut crosswise in thirds | ||
| Sweet onion | 1 Small | |
| 1/2 small cauliflower, cut into flowerets | ||
| White wine vinegar | 1 Cup (16 tbs) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon | |
| 1 jar (2-oz.) chopped pimiento, drained | ||
Directions
MAKING
1) In the bowl, position the disc with the slicing side up and slice the vegetables.
2) Once the sliced vegetables hit the Fill level of the bowl, empty them into a large mixing bowl.
3) Combine together the oil, water, vinegar, sugar and seasoning in a 10-inch skillet.
4) Add the sliced vegetables and stir carefully to coat them well.
5) Bring the ingredients to a boil and then reduce the heat. Gently simmer till the vegetables are tender. This usually takes about 5 minutes.
6) Add the pimiento and put the preparation in a storage container. Cover and refrigerate for a minimum of 24 hours.
SERVING
7) Serve cold after draining properly.
1) In the bowl, position the disc with the slicing side up and slice the vegetables.
2) Once the sliced vegetables hit the Fill level of the bowl, empty them into a large mixing bowl.
3) Combine together the oil, water, vinegar, sugar and seasoning in a 10-inch skillet.
4) Add the sliced vegetables and stir carefully to coat them well.
5) Bring the ingredients to a boil and then reduce the heat. Gently simmer till the vegetables are tender. This usually takes about 5 minutes.
6) Add the pimiento and put the preparation in a storage container. Cover and refrigerate for a minimum of 24 hours.
SERVING
7) Serve cold after draining properly.
Chef
