Vinegar Marinated Vegetables
|Cherry tomatoes||6 , cut in half|
|Onion||1 Small, thinly sliced|
|Frozen cut green beans||10 Ounce (1 package)|
|Frozen artichoke hearts||9 Ounce (1 package)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Yellow squash/Zucchini squash||1 Medium, quartered lengthwise and cut into 1 1/2-inch pieces|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Bouquet garni seasoning||1⁄2 Teaspoon|
In large mixing bowl, combine tomatoes and onion.
Unwrap beans and place on plate.
Microwave at High for 3 to 4 minutes, or until defrosted.
Let stand for 5 minutes.
Repeat for artichoke hearts.
In 1 1/2-quart casserole, combine broccoli, squash and carrot.
Microwave at High for 3 to 6 minutes, or until broccoli is bright green and carrots are tender-crisp.
Add beans, artichoke hearts, broccoli, squash and carrot to tomatoes and onion.
Stir to combine.
In 2-cup measure, combine all dressing ingredients.
Microwave at High for 30 seconds to 1 1/2 minutes, or until warm.
Pour over vegetables.
Toss to coat.
Cover and chill at least 4 hours before serving.