Marinated Vegetables
"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."
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
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