See Also: Appetizers · Side Dishes · Vegetable Dishes
Fresh Vegetable Marinade
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. As made in my store in Redwood City, California, 1979. (McNett's Microwave'n Things)
1/3 cup red wine viengar
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 each:
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. The add the olives, artichoke hearts and red onions. Toss well. Chill. Serve.
Recipe created 2006-03-27.
