Marinated veggies, makes a huge amount, lasts a long time, perfect for any picnic.
Blanche 2 heads cauliflower florets,
1 pound carrots cut in strips,
1 pound green beans trimmed.
Cool the veggies in ice water, drain and
add
2 cans cut artichoke hearts,
16 oz mushrooms and
8 oz grape tomatoes.
Mix 3/4 cup oil,
1 cup white wine vinegar,
1/2 cup fresh lemon juice,
2 tsp salt and
2 crushed garlic cloves.
Pour over veggies and marinate, tossing occasionally. Enjoy! Her recipe also calls for 1 head of broccoli.
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