|
MARINATED VEGETABLES IN A JAR
4 cups assorted vegetables: carrots, peppers, cauliflowerets, cherry tomatoes, etc.
1/2 cup salad or olive oil
1/3 cup lemon juice
1 tsp. dried thyme
1 tsp. basil
1 tsp. favorite spice
1 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. garlic salt
Combine prepared vegetables in a 1-quart jar.
Combine remaining ingredients in a separate jar. Shake to blend.
Pour over vegetables. Cover and refrigerate 4 hours or overnight. Shake jar occasionally to coat all vegetables with marinate.
Vegetables will keep 4 to 5 days in the refrigerator.
MARINATED VEGETABLES
Makes 1 quart marinated vegetables
A jar of herb-flavored marinated vegetables is a perfect summer appetizer for a picnic or patio meal. Marinate them in an attractive jar which also can be used for serving or spoon them out on a platter and provide picks.
4 cups assorted fresh vegetables*
1/2 cup salad or olive oil
1/3 cup lemon juice
1 tsp. dried thyme
1 tsp. basil leaves
1 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. garlic salt
1. Combine prepared vegetables in a 1 quart jar.
2. Combine remaining ingredients in a separate jar. Shake vigorously to blend.
3. Pour over vegetables. Cover and refrigerate 4 hours or overnight. Shake jar several times to coat top vegetables with marinade.
*Vegetables - Select 1 cup each of a selection of cauliflower, sliced carrots, cherry tomatoes, zucchini, sliced mushrooms, green pepper strips or green beans.
Tips: These vegetables will keep 4-5 days in the refrigerator.
MARINATED VEGETABLES
Makes about 13 cups
1 head Dole cauliflower, cut into flowerets, about 4 cups
1 bunch Dole broccoli, cut into flowerets, about 3 1/2 cups
2 med. zucchini, cut lengthwise, sliced, about 3 1/2 cups
2 Dole bell peppers, cut julienne, red or green
1 lb. mushrooms, stems removed, thickly sliced
1 (6 oz.) can pitted black olives, sliced
1 cup Heinz distilled white or wine vinegar
1 cup vegetable oil
1/2 cup fresh lemon juice
3 gloves garlic, minced
2 tsp. granulated sugar
1 tsp. salt
1 tsp. pepper
Combine vegetables and olives in large bowl.
For marinade, combine vinegar and remaining ingredients in jar; cover and shake vigorously.
Pour marinade over vegetables; cover and marinate in refrigerator overnight, stirring occasionally.
Hi Sue,
I don't know the original source of these recipes but I'm hoping that they are variations of the recipe you're looking for. The first has the name you're looking for, but the second reads more like a My Great Recipes card recipe. The third is a brand name version I thought you might like to try sometime. Hopefully someone will post the exact recipe you're looking for or let us know if it's one of these.
Happy Cooking!
Betsy
|