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Fosterfields Fresh Marinated Vegetables

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  Red wine vinegar 1 1⁄2 Cup (24 tbs)
  Virgin olive oil 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Sweet onion 1 Large
  Red bell peppers 2 Large
  Green bell peppers 2 Large
  Green beans 1 Pound
  Cauliflower 1
  Broccoli 1 Bunch (100 gm)
  Mushrooms 1 Pound, sliced
  Cherry tomatoes 1 Pint

The Marinade:
Mix all ingredients and boil for 5 minutes. Cool.
The Vegetables:
Cut onions into rings. Cut red and green peppers into chunks. Slice green beans in half and blanch them in boiling water for one minute. Cut cauliflower and broccoli into bite size flowerets and pieces.
Combine all vegetables, except for mushrooms and tomatoes, in a glass bowl. Pour marinade over and mix until vegetables are thoroughly coated.
Marinate for 2 days, stirring 2 or 3 times a day.
On the last day, add the mushrooms and tomatoes. Stir until combined. Drain before serving.

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Fosterfields Fresh Marinated Vegetables Recipe