Marinated Veggies Recipe
Summary
MethodBoiled
Ingredients
| Broccoli | 1 Large | |
| 1 3 72-ounce can medium, pitted ripe olives, drained | ||
| Green beans | 1 16 Ounce, drained | |
| Carrots | 1 16 Ounce, julienned | |
| Cherry tomatoes | 6 | |
| Mushrooms | 1/4 pound | |
| Marinade | ||
| Cider vinegar | 1 Cup (16 tbs) | |
| Salad oil | 1 Cup (16 tbs) | |
| 1 minced, large garlic clove | ||
| Dried basil leaves | 3/4 Teaspoon | |
| Oregano leaves | 3/4 Teaspoon, dried | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/2 minced, small onion | ||
Directions
Chop broccoli florets and a small portion of the upper stalk.
Cook broccoli 5 minutes or until slightly crisp.
Combine, broccoli and remaining vegetables in a 2-quart casserole dish.
Mix marinade in a small saucepan, bring to a boil, reduce heat, and simmer for 10 minutes.
Pour marinade over vegetables, toss, and refrigerate for several hours until chilled.
Cook broccoli 5 minutes or until slightly crisp.
Combine, broccoli and remaining vegetables in a 2-quart casserole dish.
Mix marinade in a small saucepan, bring to a boil, reduce heat, and simmer for 10 minutes.
Pour marinade over vegetables, toss, and refrigerate for several hours until chilled.
Chef
