Fosterfields Fresh Marinated Vegetables
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Virgin olive oil||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|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|
|Broccoli||1 Bunch (100 gm)|
|Mushrooms||1 Pound, sliced|
|Cherry tomatoes||1 Pint|
Mix all ingredients and boil for 5 minutes. Cool.
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.