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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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CAN YOU BELIEVE that a blend of vinegar and garlic can be strong but subtle, too? That's the best way to describe this recipe. I love garlic, so I use a lot of it in this recipe. Luckily, my family likes it, too! And just like my aunt, who had an extensive vegetable/herb garden, we use quite a few of our own homegrown vegetables for this medley. For some reason, they just make this dish taste so much better. Ingredients:
14 whole fresh mushrooms |
boiling water |
1 eggplant, peeled and cut into strips |
1 can (13-3/4 ounces) artichoke hearts, drained and halved |
1 sweet red pepper, sliced |
1 green pepper, sliced |
1 sweet yellow pepper, sliced |
1 jar (4 ounces) chopped pimientos, drained |
1 can (6 ounces) pitted ripe olives or 1 cup italian ripe olives |
dressing: |
1/3 cup tarragon wine vinegar |
2 tablespoons olive oil |
2-1/3 cups vegetable oil |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons lemon juice |
1/2 teaspoon ground mustard |
1/4 teaspoon paprika |
1-1/2 tablespoons italian seasoning |
1/4 cup grated parmesan cheese |
Directions:
1. In a saucepan, cook the mushrooms in boiling water for 1 minute. Drain. In a large salad bowl, combine all vegetables; set aside. Combine all dressing ingredients and pour over vegetables. Stir gently. Cover and refrigerate 8 hours or overnight. Stir occasionally. Yield: about 10 cups.
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