Yield: 8 servings
|1 cup||Bottled chili sauce|
|2 teaspoons||Grated parmesan cheese|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Olive oil|
|1 dash||Garlic powder|
|½ \N||Lemon; juiced|
|\N \N||Salt and pepper|
Combine chili sauce, cheese, vinegar, oil, oregano, garlic powder, and lemon juice and beat with whisk. Season to taste with salt and pepper. Wash succhini and slice crosswise about ⅛-inch thick. Add to dressing and chill 4 hours or longer, turning several times. Serves 8.
Source: This spicy appetizer from the Pasadena Hilton Hotel is a fine example of how to marinate fresh vegetable. From the files of the L.A.
Times, Edited by Betsy Balsley. Recipe by: LA Times California Cookbook (1990 Abrams) Converted by MM_Buster v2.0l.