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Mixed Marinated Veggies




Source of Recipe


Tri City Herald


List of Ingredients




1 small cauliflower, broken into flowerets
1 small bunch broccoli, broken into flowerets
1/2 pound small mushrooms
1 6-ounce can black pitted olives, drained
2 medium carrots, sliced
3/4 cup olive oil
1/4 cup vegetable oil
1 1/4 cups white wine vinegar
1/4 cup lemon juice
1/4 cup sugar
2 teaspoons salt
3/4 teaspoon ground pepper
1 clove garlic, minced

Recipe



Mix vegetables together in a shallow dish. Bring remaining ingredients to a
boil, cook five minutes and pour over vegetables. Cover and marinate for 24
hours in the refrigerator. Drain and serve.

To pack for a picnic: Place vegetables and marinade in a plastic container
with a tight fitting lid. Store in the cooler until serving time then drain
and serve. Makes eight to 10 servings.