Balsamic-Marinated Vegetables |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it. Ingredients:
1 1/2 cups uncooked broccoli, seperated into florets |
1 1/2 cups uncooked cauliflower, seperated into florets |
1 medium zucchini, sliced |
12 baby carrots, sliced |
1/2 sweet onion, sliced thin and seperated into rings |
1/2 cup water |
1/4 cup balsamic vinegar, plus |
2 tablespoons balsamic vinegar |
1/4 cup finely snipped fresh parsley |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon black pepper |
salt |
Directions:
1. Combine the vegetables in a large glass or ceramic bowl.
2. Mix dressing ingredients and pour over vegetables.
3. Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
4. Cooking time reflects time to marinate vegetables.
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