After pulling out all the stops for Thanksgiving and having a carb fest, I start thinking about vegetables. I skimmed through my recipes and found this one for marinated vegetables I have used it many times and it is good in winter or summer. It is easy to make and can be used for any fresh vegetables you may have left over from Thanksgiving.
4 cups assorted fresh vegetables
(You can use cauliflowerets, carrots, mushrooms, cherry tomatoes, brussel sprouts, broccoli flowerets. zucchini, onion or cucumber. During the holiday season I like to use the red and green vegetables as it makes the dish look more festive, especially if it is served in a glass bowl.)
1/4 cup lemon juice
1/4 cup vegetable oil or olive oil
1 tablespoon of sugar or splenda
1 teaspoon salt
1/2 teaspoon oregano or thyme leaves
1/8 teaspoon pepper
Place vegetables in 1 and 1/2 quart shallow baking dish. In small bowl or jar, combine remaining ingredients; mix well. Pour over vegetables. Cover, refrigerate 6 hour or overnight, stirring occasionally. Serve as appetizer or on lettuce leaves as salad.
Recipe can be doubled but it seems to have a better consistency when it isn’t doubled.
In the coming days, I will be sharing holiday recipes. This is the time of year when we can start saying, Let The Cooking Begin. Happy Monday Everyone!