Marinated Vegetable Medley Recipe

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Summary

Main IngredientVegetable

Ingredients

1 cup (240 ml) bias-sliced carrots

1 cup (240 ml) chopped broccoli florets

2 Japanese Eggplants, cut into 1/2-inch chunks or 1 small regular eggplant, cut into 1/2-inch chunks

1 1/2 cups (355 ml) Jicama, peeled and sliced

1 red bell pepper, seeded and julienned

1/2 cup (120 ml) sliced green onions

MARINADE:

1 cup (240 ml) olive oil or salad oil

3/4 cup (180 ml) white wine vinegar

1 Bay leaf

4 Fresh Basil Leaves, whole

1 tbs (15 ml) Fresh Rosemary, chopped or 1 tsp (5 ml) crushed dried rosemary

1/4 tsp (1 ml) whole black peppercorns

1/2 tsp (3 ml) salt

How to make Marinated Vegetable Medley

In a steamer basket, place carrots, broccoli and Japanese eggplant chunks over simmering water.
Steam 5 minutes.
Place steamed vegetables in a nonmetal bowl; add jicama, bell pepper strips and green onion; toss well.
Combine all Marinade ingredients in a shaker jar; cover and shake well to blend.
Pour Marinade over vegetables; stir to coat well.
Cover and refrigerate 4-24 hours, stirring occasionally.