Fresh marinated vegetables

Yield: 6 servings

Measure Ingredient
4 cups Mixed vegetables
⅔ cup Olive oil
⅓ cup White wine
¼ cup White wine vinegar
½ cup Chopped onions
3 \N Garlic cloves -- minced
¼ teaspoon Thyme
⅛ teaspoon Cayenne pepper
\N \N Black pepper -- to taste
1 cup Fresh parsley -- finely
\N \N Chopped

* You will need a total of 4 cups fresh vegetables cut into bite-sized pieces. Some good choices are: green beans, broccoli flowerettes, cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery.

1. Combine all ingredients except ½ cup parsley in a large, heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp.

This will take 10-12 minutes. 2. Remove from heat, remove cover, and let vegetables cool in the pot. When cool, transfer to serving dish.

Cover; chill to allow flavors to blend. Bring to room temperature to serve; top with remaining parsley.

Recipe By : Jo Anne Merrill

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