MARINATED VEGETABLES
"Get the veggies precut in a package or from the salad bar and make them special with jazzed-up bottled dressing and a sprinkling of black olives."
1 1/2 pounds assorted, trimmed fresh vegetables, such as mini peeled carrots and broccoli and cauliflower florets (about 6 cups)
1/3 cup bottled olive-oil-and-vinegar salad dressing (such as Newman's Own)
1/4 teaspoon crushed red pepper flakes
1 scallion, sliced
1/4 cup pitted Greek olives, halved
Over high heat bring large pot of salted water to a boil. Add vegetables; cook until just tender, 4-5 minutes. Drain.
In serving bowl combine dressing with pepper flakes; add warm vegetables. Let stand 5 minutes to allow vegetables to absorb dressing mixture.
Stir in scallions and olives; serve.
Makes 6 servings
Source: Woman's World magazine, April 10, 2001
"Get the veggies precut in a package or from the salad bar and make them special with jazzed-up bottled dressing and a sprinkling of black olives."
1 1/2 pounds assorted, trimmed fresh vegetables, such as mini peeled carrots and broccoli and cauliflower florets (about 6 cups)
1/3 cup bottled olive-oil-and-vinegar salad dressing (such as Newman's Own)
1/4 teaspoon crushed red pepper flakes
1 scallion, sliced
1/4 cup pitted Greek olives, halved
Over high heat bring large pot of salted water to a boil. Add vegetables; cook until just tender, 4-5 minutes. Drain.
In serving bowl combine dressing with pepper flakes; add warm vegetables. Let stand 5 minutes to allow vegetables to absorb dressing mixture.
Stir in scallions and olives; serve.
Makes 6 servings
Source: Woman's World magazine, April 10, 2001
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Zucchini Custard (Weight Watchers, 1989) (microwave)
- Acorn Squash Baked with Pineapple
- Asparagus on Toast (Aunt Sammy's Radio Recipes, 1931)
- Batter-Fried Zucchini Sticks
- Caramelized Carrots with Grand Mariner (using apricot preserves)
- Grilled Eggplant Parmesan
- Molyvos Restaurant Zucchini Fritters with Yogurt-Dill Sauce
- Clay Pot Vegetables (with or without a clay pot)
- Hoisin Roasted Green Beans
- Grilled Summer Vegetables with Brown-Butter Vinaigrette
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute