Leftover Vegetables Marinated With Garlic and Thyme |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A way to use up leftover cooked vegetables-you can use one vegetable or a mixture. The marinade has three of my favorite flavors: thyme, garlic and hot pepper sauce. I like to use a hot pepper sauce that is reasonably hot, but not so hot that the pepper taste gets lost in the sheer hotness of it. Since I don't use a lot of salt myself, I make sure to serve with salt and pepper so others can adjust these seasonings to their taste. Preparation time does not include marinating time. I like them best made a day ahead and marinated overnight, but you could probably get away with a much shorter time than that. Ingredients:
8 cups cooked leftover vegetables, of your choice |
1 lb cherry tomatoes or 1 lb grape tomatoes, halved |
1/4 cup red wine vinegar |
1/2 teaspoon hot pepper sauce (or to taste) |
2 -3 garlic cloves, minced |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon sugar |
1/2 teaspoon salt |
3/4 cup olive oil |
Directions:
1. If any of the vegetables were originally cooked with butter or other seasonings, quickly (about 30 sec) immerse them in boiling water and remove; you'll have to do this in batches. I use a common fold-up metal vegetable steamer for this but with enough water heated in the pan to cover the veggies; you could also just use a strainer if you have one the right size.
2. Immediately dip vegetables into cold water to stop from over-cooking, then pat dry.
3. Whisk 2 Tbs water with the vinegar thru salt to combine.
4. Whisk in oil in a slow steady stream.
5. Refrigerate, covered, overnight.
6. Serve at room temperature.
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