Recipe: Marinated Vegetables

MARINATED VEGETABLES

8 cups assorted fresh vegetables, such as cauliflower and broccoli florets, thinly sliced carrots, sliced mushrooms, cherry tomatoes, sliced radishes, Brussels sprouts, cocktail onions and sliced zucchini
FOR THE MARINADE:
3/4 cup lemon juice
3/4 cup oil
3 to 4 tbsp. sugar
1 tbsp. salt
1 1/2 tsp. leaf oregano
1/2 tsp. pepper

In small bowl, combine lemon juice, oil, sugar, salt, oregano and pepper.

Place vegetables of choice in shallow 3-quart baking dish. Toss with lemon juice and oil mixture. Cover.

Refrigerate 6 hours or overnight, stirring occasionally.

Serve with toothpicks.

Makes 8 cups
Source: Suburban Journals of the St. Louis Post-Dispatch, June 6, 2007