Marinated Veggies

Anyone else willing to share their recipe can email it to me and I will post it.

Recipe: Marinated Veggies 11/26/2009

Linger at local farmers' markets to celebrate the green movement known
as locavore, or eating locally grown food. Marinate a big bag of vegetables
and you’ll have enough to last one or two people for up to a week.
Bring them out as a garnish, snack, relish or to add to salads.
Chop and drain them to serve on hot and cold sandwiches too.

Marinade:
1 ½ cups white vinegar
1 1/4 cups vegetable oil
2 tablespoons seasoned salt
2 tablespoons lemon pepper
2 tablespoons Italian seasoning
1 teaspoon garlic granules
Vegetables:
Large cauliflower, trimmed and cut in bite size
Large green bell pepper, seeded and cut in squares
Large red sweet pepper, seeded and cut in squares
Large can pitted ripe olives, drained
2 large sweet onions, cut in bite size (I used 1)
2 large cans artichoke halves, drained and quartered (I used 1)
1 quart button mushrooms, trimmed (I used 1)
1 or 2 cucumbers, peeled, seeded and cut in chunks



In a two-gallon zip-top bag, combine marinade ingredients and tip bag to mix well.
Add vegetables, close and refrigerate 24 hours, turning occasionally. Use tongs to
remove vegetables as required or serve the entire batch at a big party. To serve
them all at once, use an ice pick to make holes in the bag, drain well then empty
bag of vegetables into a big serving bowl. Makes 2 quarts vegetables.