Ingredients
-
1/4
-
2
-
1
-
4
-
1/2
-
1/4
-
1/4
-
1
-
1
-
2
-
1 1/2
-
1
-
1
-
-
Directions
Garlicky Marinated Vegetables, A great appetizer or finger food for parties! The marinade here has so much going on, you won’t need a dip to go with these vegetables A nice change from the same old broccoli and carrots with ranch! From BH&G Celebrate the Season 2005 I have doubled the marinade recipe so that I can use up the entire carton of tomatoes, mushrooms, etc , Thanks for making DoxieMama the featured Chef of the Day After reading her recipes, I couldn’t wait to try this one, and it didn’t let me down A very nice blend of flavors, looks attractive and best of all, is a healthy dish It also sounds like the recipe lends itself well to other veggies The added red pepper flakes gives it just the right amount of kick This will go in our salad rotation–thanks for sharing , I loved this colorful salad I had everything in a glass bowl & it was just striking I plan to take this to the next potluck I attend (I added julienned carrot sticks and subbed one yellow for 1 green pepper ) The only thing I found lacking was the marinade I was really expecting a bit more oomph from the ingredients I will add some herbs to the mixture next time, but there will definitely be a next time! Thank you for sharing the recipe! Made for Spring ’09 Pick A Chef
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Steps
|
1
Done
|
Combine First 7 Ingredients in a Screw Top Jar. Cover and Shake Until Combined, Set Aside. |
|
2
Done
|
in a Large Saucepan Cook the Zucchini and Pea Pods in Lightly Salted Boiling Water For 1 Minute. |
|
3
Done
|
Drain and Place in a Large Bowl Half Filled With Ice Water to Cool; Drain Well. |
|
4
Done
|
Place All Vegetables in a Large Resealable Plastic Bag. |
|
5
Done
|
Pour Marinade Over Vegetables, Seal Bag and Turn to Coat. |
|
6
Done
|
Marinate For 1 to 4 Hours(i Usually Do Overnight). |
|
7
Done
|
Drain Vegetables and Discard Marinade. |
|
8
Done
|
Arrange on a Platter or in a Pretty Bowl and Serve With Toothpicks. |
