Fresh Marinated Vegetables

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 cups mixed vegetables
2/3 cup olive oil [134 g]
1/3 cup white wine [84 ml]
1/4 cup white wine vinegar [50 ml]
1/2 cup chopped onions [91 g]
3 garlic cloves -- minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
black pepper -- to taste
1 cup fresh parsley -- finely chopped [28 g]

* 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.

- - - - - - - - - - - - - - - - - -
Serving Ideas : Great with cold roast beef or poultry.