Marinated Vegetables with Garlic and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Boiling away the butter and seasonings from the leftover vegetables allows the flavors of the marinade to shine through. (If you don't have any leftover veggies, simply steam a mix of your favorites.) Ingredients:
8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli) |
2 cups grape tomatoes, halved lengthwise (about 1 pound) |
3/4 cup olive oil |
1/4 cup red wine vinegar |
2 tablespoons water |
2 garlic cloves, pressed |
1 teaspoon dried thyme leaves |
1 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon hot pepper sauce |
Directions:
1. Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
2. Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.
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