Fresh Vegetable Marinade Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Side Dishes · Vegetable Dishes

Fresh Vegetable Marinade

From Dorothy McNett's recipes at As made in my store in Redwood City, California, 1979. (McNett's Microwave'n Things)

1/3 cup red wine vinegar
1 tablespoon capers
1/2 teaspoon sea salt
1 tablespoon snipped basil
2/3 cup extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon pepper
1 tablespoon chives or green onions, chopped
1 teaspoon pimiento

1/2 cup of each of these veggies, as desired
celery, cut diagonally
cauliflower, cut into flowerettes
carrots, cut diagonally
mushrooms, whole button sized
green pepper, cut into bite sized pieces

black olives
marinated artichoke hearts
sliced red onions

Whisk together the vinegar, capers, salt, basil, oil, garlic, pepper, chives and pimiento. Place in a beautiful serving bowl. Set aside. In batter bowl, microwave each of the vegetables separately, covered, for about 45-60 seconds and then add to the marinade. Then add the olives, artichoke hearts and red onions. Toss well. Chill if desired, or just serve right now!.

Recipe created 2006-03-27.

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