See Also: Cooking Club · Vegetable Dishes
Marinated Vegetables, Always a Winner!
From Dorothy McNett's recipes at www.dorothymcnett.com. This can be an appetizer, or a salad, or a vegetable side dish, or a snack to eat right out of the refrigerator all day long! Clean out the refrigerator drawers and make this! Perfect for buffet parties as it can be done way ahead, chilled and served as a finger food, etc.
1/3 cup red wine vinegar
1 tablespoon capers
1/4 teaspoon sea salt
1 tablespoon dried basil, or 2 - 3 tablespoons fresh, snipped
2/3 cup extra virgin olive oil
2 - 4 cloves garlic, minced
1/2 teaspoon freshly ground pepper
1 tablespoon chives or green onion, sliced
1 - 2 teaspoons pimiento
3 stalks celery, cut on diagonal into 1" pieces
2 - 3 carrots, cut on diagonal into 1" pieces
1-2 bell peppers, assorted colors, cut into pieces
2 cups mushrooms (smallest ones you can get)
1/2 cup pitted black olives
Combine vinegar, capers, salt, basil, olive oil, garlic, black pepper, chives, and pimiento in large bowl. Set aside. Heat vegetables in covered glass or ceramic bowl or casserole for 3 minutes, just to heat them but to keep them crispy and "raw". Add to marinade. Add olives. Serve right now, or chill for serving later or even the next day. Good hot, warm, or cold!
Recipe created 1995-01-01.
