Marinated Fresh Vegetables

Name: Marinated Fresh Vegetables
Ingredients: 1 cup vegetable oil; 1½ tablespoons chopped fresh dill or basil; Grated zest of 1 lemon; Pinch of onion powder; Sea salt and coarse-ground black pepper; ½ cup olive oil; ½ cup apple cider vinegar; ⅓ cup water; 1½ tablespoons chopped fresh dill or basil; 1 medium yellow crookneck or straight-neck summer squash, cut into ½-inch chunks; 1 medium yellow crookneck or straight-neck summer squash, cut into ½-inch chunks; 2 medium zucchini, cut into ½-inch slices on the diagonal; 1 large red pepper, cut into ½-inch strips; Sea salt and coarse-ground black pepper; ½ small head cauliflower, cut into florets; 1 to 2 medium carrots, sliced, or 4 ounces baby carrots, halved lengthwise; 1 to 2 medium carrots, sliced, or 4 ounces baby carrots, halved lengthwise; 1 bay leaf; 3 cloves garlic, peeled and halved; One 12-ounce package frozen artichoke hearts, defrosted and drained on paper towels; ⅓ pound large fresh mushrooms, sliced ½ inch thick

Preparation info

Makes 2 quarts , serves about
8

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

I have been taking these vegetables à la greque to parties for decades. The vegetables do not need cooking; they soften in the vinaigrette as they marinate. I use a wonderful organic apple cider vinegar in the marinade, and store them in big spring-top jars. Prepare the vegetables one to three days before serving. This is a wonderful, crunchy appetizer or salad, especially when accompanied by fresh bread and cheese.

Ingredients

Starter
Vegan
Gluten-free

Ingredients

Method