Marinated Vegetable Appetizers

Name: Marinated Vegetable Appetizers
Ingredients: 1 cup red wine vinegar; 1/2 cup vegetable oil; 1/2 cup olive oil; 1 tablespoon salt; 1 teaspoon garlic powder; 1 teaspoon cracked pepper; 1 teaspoon dried oregano; 1 (10-ounce) package frozen brussels sprouts; 2 green bell peppers; 1 yellow onion; 2 zucchini; 4 small yellow squash; 1 pound fresh broccoli; 1 (5.75-ounce) can jumbo pitted ripe olives, undrained; 1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained; 1 (14-ounce) can quartered artichoke hearts, undrained; 1 (8-ounce) package fresh small mushrooms; 1 pint cherry tomatoes

18 ingredients

4 steps

Ingredients

1 cup red wine vinegar
1/2 cup vegetable oil
1/2 cup olive oil
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cracked pepper
1 teaspoon dried oregano
1 (10-ounce) package frozen brussels sprouts
2 green bell peppers
1 yellow onion
2 zucchini
4 small yellow squash
1 pound fresh broccoli
1 (5.75-ounce) can jumbo pitted ripe olives, undrained
1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained
1 (14-ounce) can quartered artichoke hearts, undrained
1 (8-ounce) package fresh small mushrooms
1 pint cherry tomatoes

Directions

1

Combine first 7 ingredients in a saucepan; bring to a boil. Cool.
2

Cook Brussels sprouts according to package directions; drain.
3

Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings. Cut broccoli into flowerets. Drain olives and artichoke hearts. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.
4

Add mushrooms and tomatoes, and toss gently. Serve immediately.