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Ingredients
- VEGETABLES:
- 2 lb whole fresh button mushrooms
- 1 8-oz can quartered artichoke arts (packed in water)
- 1 6-oz can pitted ripe olives
- 1/3 lb zucchini, chunked
- 1/3 lb broccoli, flowerettes
- 1/3 lb carrots, sliced
- 1 box cherry tomatoes
- 1/3 lb cauliflower, flowerettes (optional)
- MARINADE:
- 1 cup cider vinegar
- 1 1/2 cups water
- 1/2 cup oil
- 1 1/2 tablespoons salt
- 2 garlic cloves, minced
- 1/2 tablespoon oregano
- 1/2 tablespoon thyme
- pepper to taste
Details
Preparation
Step 1
Mix marinade ingredients in a large bowl.
Add vegetables, except the olives, to the marinade and let sit in refrigerator for 24 hours. Occasionally, stir mixture with spoon.
Add olives just prior to serving. Drain before serving.
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