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Prep Time: 360 Minutes Cook Time: 5 Minutes |
Ready In: 365 Minutes Servings: 6 |
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Thought this was a great way to use up leftover vegetables. Recipe source: Bon Appetit (November 2003) Ingredients:
8 cups leftover vegetables (such as carrots, green beans, cauliflower and or or brocolli) |
2 cups grape tomatoes, halved |
3/4 cup olive oil |
1/4 cup red wine vinegar |
2 tablespoons sugar |
2 garlic cloves, pressed |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon hot pepper sauce |
Directions:
1. Place cooked/leftover vegetables in a large strained and place stainer into a large pot of boiling water for 30 seconds (this removes butter and seaoning that was on vegetables). Rinse with cold water and pat dry. Transfer to a large bowl and toss with tomatoes.
2. Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
3. Pour onto vegetables and toss well.
4. Cover and refrigerate for 6 hours or up to 2 days.
5. Bring vegetables to room temperature before serving and season with salt and pepper if desired.
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