Recipe: Marinted Vegetables with Olives (using carrots, cauliflower and bell pepper)

MARINATED VEGETABLES WITH OLIVES

1 1/3 cups oil
1 cup vinegar
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme leaves
4 garlic cloves, minced
1/2 cup diagonally sliced 1-inch-long green onion pieces
1 (6 oz.) can pitted large ripe olives, drained
1 cup thin diagonally sliced carrots
1 cup cauliflower florets
1 medium red bell pepper, cut into 1-inch pieces

In medium saucepan, combine oil, vinegar, rosemary, thyme and garlic. Bring to a boil.

In medium bowl, combine onions and olives; add hot oil mixture. Cover. Refrigerate 4 hours, stirring twice.

Drain olives and onions, reserving liquid. In medium bowl, combine olives, onions, carrots, cauliflower and bell pepper.

Spoon vegetables into 3 clean 1-pint jars. Pour reserved liquid over vegetables. Cover with tight-fitting lids. Refrigerate at least 24 hours. Store marinated vegetables in refrigerator for up to 1 month.

Makes 4 cups
From: Recipelink.com
Source: Recipe booklet: Garden Fresh Fruits and Vegetables, Pillsbury Classic Cookbooks #173, July 1995