Marinated Vegetable Appetizers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 cup red wine vinegar |
1/2 cup vegetable oil |
1/2 cup olive oil |
1 tablespoon salt |
1 teaspoon garlic powder |
1 teaspoon cracked pepper |
1 teaspoon dried oregano |
1 (10-ounce) package frozen brussels sprouts |
2 green bell peppers |
1 yellow onion |
2 zucchini |
4 small yellow squash |
1 pound fresh broccoli |
1 (5.75-ounce) can jumbo pitted ripe olives, undrained |
1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained |
1 (14-ounce) can quartered artichoke hearts, undrained |
1 (8-ounce) package fresh small mushrooms |
1 pint cherry tomatoes |
Directions:
1. Combine first 7 ingredients in a saucepan; bring to a boil. Cool.
2. Cook Brussels sprouts according to package directions; drain.
3. Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings. Cut broccoli into flowerets. Drain olives and artichoke hearts. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.
4. Add mushrooms and tomatoes, and toss gently. Serve immediately.
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