Marinated Vegetables

10 ingredients
7 steps

Ingredients

  • 8 cups leftover vegetables (such as carrots, green beans, cauliflower and or or brocolli)
  • 2 cups grape tomatoes, halved
  • 34 cup olive oil
  • 14 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 garlic cloves, pressed
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 12 teaspoon sugar
  • 12 teaspoon hot pepper sauce

Directions

  1. 1
    Place cooked/leftover vegetables in a large strained and place stainer into a large pot of boiling water for 30 seconds (this removes butter and seaoning that was on vegetables).
  2. 2
    Rinse with cold water and pat dry.
  3. 3
    Transfer to a large bowl and toss with tomatoes.
  4. 4
    Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
  5. 5
    Pour onto vegetables and toss well.
  6. 6
    Cover and refrigerate for 6 hours or up to 2 days.
  7. 7
    Bring vegetables to room temperature before serving and season with salt and pepper if desired.

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