Ginger Marinated Vegetables
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Snipped chives||2 Teaspoon|
|Grated ginger root||1 1⁄2 Teaspoon|
|Frozen artichoke hearts||9 Ounce, thawed and cut in half (1 Package)|
|Frozen crinkle-cut carrots||1 Cup (16 tbs), thawed|
|Frozen peas||1 Cup (16 tbs), thawed|
|Frozen small whole onions||1⁄2 Cup (8 tbs), thawed|
|Cherry tomatoes||1⁄2 Cup (8 tbs), halved|
For the marinade, in a screw-top jar combine lemon juice, water, olive or salad oil, chives, honey, gingerroot, and salt Cover and shake well to mix. Set aside.
In a bowl combine thawed and halved artichoke hearts, thawed carrots, thawed peas, thawed onions, and cherry tomato halves. Stir in the marinade.
Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally. Drain vegetables before serving.