Yield: 12 servings
|1||Red onion; peeled sliced and|
|; separated into|
|1||Green pepper; seeded and cut into|
|1||Red or yellow pepper; seeded and cut into|
|1||Turnip; peeled and thinly|
|; sliced each slice|
|2 cups||Cauliflower florets|
|2 cups||Broccoli florets|
|1 cup||Baby carrots; trimmed|
|½ cup||Thinly sliced radishes|
|10 cups||Cold water|
|1½ cup||Olive oil|
|1||Yellow onion; peeled and finely|
|⅛ teaspoon||Saffron threads|
|¼ teaspoon||Ground cumin|
|½ teaspoon||Freshly ground black pepper|
1. Place the prepared vegetables in a large bowl, sprinkle them with the 2 tablespoons of salt, and add the cold water. Leave to soak for 24 hours at cool room temperature.
2. The next day, drain and rinse the vegetables. Prepare the marinade by simmering the onion, spices, and salt in the olive oil for 10 minutes.
3. Spread the vegetables in a 9 x 13 inch dish. Pour the hot marinade over them. Cool to room temperature, then refrigerate for 48 hours, stirring periodically to coat all of the vegetables with the oil.
Transfer to a decorative bowl to serve, either cold or at room temperature.
Copyright credit: Copyright: 1996 by Darra Goldstein © 1996 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.