Marinated Vegetables Recipe

Marinated Vegetables Recipe photo by Taste of Home

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"CAN YOU BELIEVE that a blend of vinegar and garlic can be strong but subtle, too? That's the best way to describe this recipe. "I love garlic, so I use a lot of it in this recipe. Luckily, my family likes it, too! And just like my aunt, who had an extensive vegetable/herb garden, we use quite a few of our own homegrown vegetables for this medley. For some reason, they just make this dish taste so much better."

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Marinated Vegetables Recipe

Prep: 20 min. + chilling

Yield: 13 Servings

20 20

Ingredients

14 whole fresh mushrooms
Boiling water
1 eggplant, peeled and cut into strips
1 can (13-3/4 ounces) artichoke hearts, drained and halved
1 sweet red pepper, sliced
1 green pepper, sliced
1 sweet yellow pepper, sliced
1 jar (4 ounces) chopped pimientos, drained
1 can (6 ounces) pitted ripe olives or 1 cup Italian ripe olives
DRESSING:
1/3 cup tarragon wine vinegar
2 tablespoons olive oil
2-1/3 cups vegetable oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1-1/2 tablespoons Italian seasoning
1/4 cup grated Parmesan cheese

Directions

In a saucepan, cook the mushrooms in boiling water for 1 minute. Drain. In a large salad bowl, combine all vegetables; set aside. Combine all dressing ingredients and pour over vegetables. Stir gently. Cover and refrigerate 8 hours or overnight. Stir occasionally. Yield: about 10 cups.

Originally published as Marinated Vegetables in Reminisce September/October 1991, p33