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Marinated Vegetables

This is a wonderful recipe for marinated vegetables, one that you can enjoy all year round.

Heating the marinade ingredients together causes two things - it enables them to "meld" together better as the sugar melts and the hot dressing actually softens the raw vegetables a bit.

So even if you don't like raw vegetable recipes, you will probably like these marinated vegetables.

This recipe really does taste better if the vegetables are allowed to sit in the marinade for a long while, so it is best to make this salad ahead.

Great news if you are having company, as it cuts down on last minute preparations.

Your vegetable salad will be marinating nicely in the refrigerator when you need it.

This salad is a great every day salad but also works well for barbecues or on the buffet table at any time of year.

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Marinated Vegetable Salad

2 cups cauliflower florets
2 cups broccoli florets
1 cup fresh button mushrooms
1/2 red bell pepper, cut into strips
1 cup green beans, cut into 1" pieces
8 small white pickling onions
1 carrot, sliced

Dressing:
1 cup red wine vinegar
1 teaspoon dried oregano 1 teaspoon dried tarragon
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.

Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.

Refrigerate for several hours before serving, ideally for 24 hours.

Serves 10.

This gorgeous Dinnerware/Breakfast Set includes 4 dinner plates, 4 salad plates, 4 cereal/dessert bowls, and 4 coffee mugs. The set is made from high grade, black porcelain and has a square look design with smooth corners for a modern and casual approach. All pieces of this beautiful Dinnerware Set dishwasher, oven, and microwave safe.
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Tips:

If you think the green beans will be too crunchy totally raw, or you don't like the raw taste, boil them for just a minute and drain well. Remember the vinegar is heated before adding it to the vegetables, which will soften the beans a bit as well.
This recipe keeps very well and actually improves if it sits a day.
Feel free to mix up the vegetables you use. Don't like mushrooms? Leave them out. Or add other vegetables that you prefer. Chopped onions, steamed brussels sprouts - use your imagination.

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If you like this marinated vegetables recipe, look here to find many more wonderful salad ideas.

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