Description
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Ingredients
- ⅔ cup white vinegar
- ⅔ cup vegetable oil
- ⅓ cup chopped onion
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ⅛ teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup fresh broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced fresh mushrooms
Instructions
- In a small saucepan
- whisk together the vinegar
- oil
- onion
- sugar
- salt
- basil
- oregano and garlic powder. Bring mixture to a boil; cover
- reduce heat and simmer 12 minutes.
- In a large bowl
- add the artichoke hearts
- broccoli
- cauliflower
- carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Servings: 8