Marinated Vegetables

Carrots, artichokes, cauliflower and sweet peppers star in this marinated vegetable medley. Use this zesty appetizer as a side dish with grilled or roast pork, beef, or chicken.

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  • Makes: 10 servings
  • Makes: 7 cups
  • Prep: 15 mins
  • Marinate: 6 hrs

Marinated Vegetables

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Directions

  1. Cook carrots and artichoke hearts, covered, in a large saucepan in a small amount of boiling water for 2 minutes. Add cauliflower florets and bring to boiling. Reduce heat and simmer, covered, 3 minutes longer. Drain. Stir in the red pepper pieces and mushrooms. Transfer mixture to a nonmetal storage container.
  2. Combine vinegar, salad oil, basil, garlic, salt, mustard, and pepper in a screw-top jar. Cover and shake thoroughly. Pour over vegetables. Cover and marinate in the refrigerator for 6 to 24 hours, stirring occasionally. Drain off marinade and transfer vegetables to lettuce-lined plate. Serve with appetizer picks. Makes about 7 cups (10 servings).

From the Test Kitchen

Prepare vegetables and marinade and combine in a storage container. Cover and refrigerate for at least 6 hours or up to 24 hours, stirring occasionally. Drain before serving.

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