Marinated Vegetables Recipe
This Marinated Vegetables is very easy to make. All you have to do is to follow the three step instruction I have furnished below. You will never regret making this!
Ingredients
| Water | ||
| 2 medium-sized heads cauliflower, cut into flowerets | ||
| 1 16-ounce bag carrots, sliced | ||
| 2 9-ounce packages frozen whole green beans | ||
| 2 9-ounce packages frozen artichoke hearts | ||
| 1 1/4 cups olive or salad oil | ||
| 1 cup tarragon vinegar | ||
| Salt | 5 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Red pepper | 3/4 Teaspoon, crushed | |
| Lettuce leaves | ||
Directions
1. In 8-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, heat cauliflower, carrots, and frozen beans and artichoke hearts to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender-crisp, stirring occasionally and separating frozen vegetables with fork.
2. Drain vegetables. In large bowl, with rubber spatula, gently mix vegetables, olive oil, vinegar, salt, sugar, and red pepper. Cover and refrigerate to blend flavors, tossing vegetables occasionally.
3. Just before serving, line deep large platter with lettuce leaves; spoon vegetable mixture onto lettuce.
2. Drain vegetables. In large bowl, with rubber spatula, gently mix vegetables, olive oil, vinegar, salt, sugar, and red pepper. Cover and refrigerate to blend flavors, tossing vegetables occasionally.
3. Just before serving, line deep large platter with lettuce leaves; spoon vegetable mixture onto lettuce.
Chef
