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Categories:
mushrooms celery carrots broccoli flowerets cauliflowerets black olives red wine vinegar vegetable oil onion clove garlic leaf basil leaf oregano honey
Viewed: 2 - Published at: 8 years agoIngredients
- 1/4 lb. mushrooms, quartered
- 1 c. sliced celery
- 1 c. sliced carrots
- 1 c. broccoli flowerets
- 1 c. cauliflowerets
- 1/2 c. pitted black olives, halved
- 1/2 c. red wine vinegar
- 1/3 c. vegetable oil
- 1 small onion, chopped (1/4 c.)
- 1 clove garlic, minced
- 1/2 tsp. leaf basil, crumbled
- 1/2 tsp. leaf oregano, crumbled
- 1/2 tsp. honey
Method
- Combine mushrooms, celery, carrots, broccoli, cauliflower and olives in a medium size bowl.
- Combine vinegar, oil, onion, garlic, basil, oregano and honey in a small saucepan; bring to boiling.
- Pour hot marinade over vegetables in bowl; stir gently but thoroughly.
- Cover; refrigerate overnight, stirring several times, if possible.
- Drain vegetables before serving.
