Marinated Vegetables Recipe
Marinated Vegetables Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

  • 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
  1. 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

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