Fresh Marinated Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Mixed vegetables,
2/3 cup: Olive oil,
1/3 cup: White wine,
1/4 cup: White wine vinegar,
1/2 cup: Chopped onions,
3: Garlic cloves, minced
1/4 tsp: Thyme,
1/8 tsp: Cayenne pepper,
Black pepper, to taste
1 cup: Fresh parsley, finely choppe
Directions:
Recipe by: Jo Anne Merrill Preparation Time: 2:00 * You will need a
total of 4 cups fresh vegetables cut into bite-sized pieces. Some
good choices are: green beans, broccoli flowerettes, cauliflower, red
and green bell peppers, whole baby carrots, zucchini and hearts of
celery.
1. Combine all ingredients except 1/2 cup parsley in a large,
heavy pot. Add enough water to cover vegetables. Cover tightly and
cook over medium heat until vegetables are just tender but still
crisp. This will take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in
the pot. When cool, transfer to serving dish. Cover; chill to allow
flavors to blend. Bring to room temperature to serve; top with
remaining parsley.
Source from luhu.jp
total of 4 cups fresh vegetables cut into bite-sized pieces. Some
good choices are: green beans, broccoli flowerettes, cauliflower, red
and green bell peppers, whole baby carrots, zucchini and hearts of
celery.
1. Combine all ingredients except 1/2 cup parsley in a large,
heavy pot. Add enough water to cover vegetables. Cover tightly and
cook over medium heat until vegetables are just tender but still
crisp. This will take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in
the pot. When cool, transfer to serving dish. Cover; chill to allow
flavors to blend. Bring to room temperature to serve; top with
remaining parsley.
Source from luhu.jp