Marinated Vegetable Medley
|Carrots||240 Milliliter, bias sliced (1 Cup)|
|Chopped broccoli florets||240 Milliliter (1 Cup)|
|Japanese eggplants/1 small regular eggplant||2 , cut in to 1/2 inch chunks|
|Jicama||355 Milliliter, peeled and sliced (1 1/2 Cups)|
|Red bell pepper||1 , seeded and julienned|
|Green onions||120 Milliliter, sliced (1/2 Cup)|
|Olive oil/Salad oil||240 Milliliter (1 Cup)|
|White wine vinegar||180 Milliliter (3/4 Cup)|
|Rosemary/1 teaspoon crushed dried rosemary||1 Tablespoon, chopped|
|Whole black peppercorns||1⁄4 Teaspoon|
In a steamer basket, place carrots, broccoli and Japanese eggplant chunks over simmering water.
Steam 5 minutes.
Place steamed vegetables in a nonmetal bowl; add jicama, bell pepper strips and green onion; toss well.
Combine all Marinade ingredients in a shaker jar; cover and shake well to blend.
Pour Marinade over vegetables; stir to coat well.
Cover and refrigerate 4-24 hours, stirring occasionally.