Recipe: Marinated Vegetables (appetizer, ReaLemon, 1980's)
Appetizers and SnacksMARINATED VEGETABLES
"Marinated Vegetables can be prepared ahead to make a colorful party appetizer."
8 cups assorted fresh vegetables*
3/4 cup ReaLemon Lemon Juice from Concentrate
3/4 cup vegetable oil
3 tablespoons sugar
1 tablespoon salt
1 1/2 teaspoons oregano leaves
1/2 teaspoon ground black pepper
Place vegetables in shallow 3-quart dish.
In small bowl, combine remaining ingredients; pour over vegetables.
Cover and refrigerate 6 hours or overnight. Stir occasionally.
If desired, transfer to a serving bowl. Serve with toothpicks.
*Any of the following vegetables can be used:
Cauliflowerets
Thinly sliced carrots
Sliced mushrooms
Cherry tomatoes
Sliced radishes (add when serving)
Brussels sprouts (fresh or frozen, thawed)
Cocktail onions, drained
Sliced zucchini
Makes 8 cups
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
"Marinated Vegetables can be prepared ahead to make a colorful party appetizer."
8 cups assorted fresh vegetables*
3/4 cup ReaLemon Lemon Juice from Concentrate
3/4 cup vegetable oil
3 tablespoons sugar
1 tablespoon salt
1 1/2 teaspoons oregano leaves
1/2 teaspoon ground black pepper
Place vegetables in shallow 3-quart dish.
In small bowl, combine remaining ingredients; pour over vegetables.
Cover and refrigerate 6 hours or overnight. Stir occasionally.
If desired, transfer to a serving bowl. Serve with toothpicks.
*Any of the following vegetables can be used:
Cauliflowerets
Thinly sliced carrots
Sliced mushrooms
Cherry tomatoes
Sliced radishes (add when serving)
Brussels sprouts (fresh or frozen, thawed)
Cocktail onions, drained
Sliced zucchini
Makes 8 cups
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
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