Simple Marinated Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Crisp and refreshing, this lovely veggie salad takes center stage whenever Hindy Silberstein serves it. I like to toss it together for large gatherings and parties, she says from Highland Mills, New York. I always place it in the middle of the table so folks have easy access. Before I know it, my 'center-piece' bowl is empty! Ingredients:
3 medium yellow summer squash, sliced 1/4 inch thick |
1 each medium green, sweet red, yellow and orange peppers, sliced or chopped |
1 small red onion, thinly sliced and separated into rings |
1 can (15 ounces) whole baby corn, drained |
1 medium carrot, thinly sliced |
1/4 cup white vinegar |
2 tablespoons sugar |
2 tablespoons water |
2 tablespoons olive oil |
1 teaspoon salt |
Directions:
1. In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon. Yield: 10 servings.
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