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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Red wine vinegar

  2. 3/4 cup 177ml Olive oil

  3. 1/4 cup 49g / 1.7oz Granulated sugar

  4. 1 teaspoon 5ml Salt

  5. 1 teaspoon 5ml Tabasco pepper sauce

  6. 2 Garlic cloves - minced

  7. 1 lb 454g / 16oz Green beans - halved lengthwise

  8. 1 lb 454g / 16oz Sweet onion - sliced (large)

  9. 2 lbs 908g / 32oz Red bell peppers - cut 1" chunks (large)

  10. 2 lbs 908g / 32oz Green bell peppers - cut l" chunks (large)

  11. 1 Cauliflower head - cut into flowerets

  12. 1 Broccoli - cut into flowerets

  13. 1 lb 454g / 16oz Fresh mushrooms - sliced

  14. 1 Cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In medium non-aluminum saucepan, over medium-high heat, combine first 6 ingredients and bring to a boil. Remove from heat and cool. In medium saucepan, over medium-high heat, blanch green beans 1 minute. Combine all vegetables in large non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated; cover. Allow to marinate in refrigerator several hours. Vegetables can be left covered in refrigerator to marinate up to 5 days. This recipe yields 6 servings.

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