Ingredients
-
1
-
2
-
2
-
2
-
2
-
3/4
-
1
-
1
-
2
-
2
-
1
-
1
-
1/2
-
-
Directions
Marinated Garden Vegetables, In ‘How to Cook Everything Vegetarian’ by Mark Bittman, Made half a recipe minus the cauliflower which I didn’t have Loved it the first day and will make more after going to the store to get items not in my garden Loved it as a side for our chicken salad and a pasta salad , These are great for snacking on or as a side to your lunch time sandwich The ingredients did not list cauliflower but step two did so I added cauliflower What DH liked was that this was a lighter flavored version of what I buy at the Italian deli (also too strong for him) Will enjoy keeping this healthy snack on hand, thanks for the post
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Steps
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1
Done
|
Put the Vinegar, Salt, Oregano, Bay Leaves, Garlic, Olive Oil, and 1 Quart Water in a Large Pot and Bring to a Boil. |
|
2
Done
|
Add the Broccoli and Cauliflower; Cook For a Minute, Then Add the Zucchini, Carrots, Bell Pepper, Onion, and Olives; Cover and Turn Off the Heat. |
|
3
Done
|
Let Cool to Room Temperature in the Pot. |
|
4
Done
|
Serve at Room Temperature or Chilled, Drizzled With Some of the Liquid and Olive Oil and Sprinkled With Lots of Black Pepper. |
|
5
Done
|
Keep the Mixture in Its Liquid in a Covered Plastic or Glass Container in the Refrigerator For a Month or More. |
|
6
Done
|
You Can Serve With Toothpicks, on Top of Greens or Tossed With Salads, on Top of Grilled Vegetables, as a Pickle Alongside Sandwiches. |
