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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I've had to find some great recipes to use all the harvest our large garden produces every year, including this colorful combination. It's loaded with crunch and well-seasoned flavor. âAndrea Sheatz, Knox, Pennsylvania Ingredients:
15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups) |
1-1/2 cups fresh cauliflowerets, cut into bite-size pieces |
3 small carrots, coarsely chopped |
1 large sweet red pepper, coarsely chopped |
1 cup pitted ripe olives |
3 garlic cloves, minced |
1 cup water |
1 cup white vinegar |
3/4 cup olive oil |
4 teaspoons dried oregano |
1 teaspoon salt |
Directions:
1. In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.
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