Garlicky Marinated Vegetables |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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A great appetizer or finger food for parties! The marinade here has so much going on, you won't need a dip to go with these vegetables. A nice change from the same old broccoli and carrots with ranch! From BH&G Celebrate the Season 2005. I have doubled the marinade recipe so that I can use up the entire carton of tomatoes, mushrooms, etc. Ingredients:
1/4 cup olive oil |
2 tablespoons rice vinegar |
1 tablespoon coarse grain mustard |
4 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon coarsley ground black pepper |
1 small zucchini, cut into 1/2 sticks |
1 cup fresh snow pea pods, trimmed |
2 medium yellow bell peppers, cut into 1/2 inch strips |
1 1/2 cups button mushrooms, halved |
1 cup pitted kalamata olive |
1 cup cherry tomatoes or 1 cup grape tomatoes |
Directions:
1. Combine first 7 ingredients in a screw top jar. Cover and shake until combined, set aside.
2. In a large saucepan cook the zucchini and pea pods in lightly salted boiling water for 1 minute.
3. Drain and place in a large bowl half filled with ice water to cool; drain well.
4. Place all vegetables in a large resealable plastic bag.
5. Pour marinade over vegetables, seal bag and turn to coat.
6. Marinate for 1 to 4 hours(I usually do overnight).
7. Drain vegetables and discard marinade.
8. Arrange on a platter or in a pretty bowl and serve with toothpicks.
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