My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Friday, October 22, 2010

Marinated Vegetable Appetizers

These are the Marinated Vegetables I referred to in the Drunken Cocktail Hot Dogs post yesterday. They are sooo easy and can be made the day before serving.

A nice addition to this is a small jar of those marinated roasted red peppers that you made. Okay so buy a jar then. I know I forgot to post the recipe.

Marinated Vegetable Appetizers
6-8 servings, more if you have other appetizers
print recipe

1 green pepper
1 medium head cauliflower
1 bottle of onions
2 carrots, peeled
1 can artichoke hearts
1/2 pound fresh small button mushrooms

Marinade:
1 1/2 cups white wine vinegar
1/2 teaspoon pepper
1/2 cup salad oil
1 teaspoon salt
2 teaspoons dried oregano
1/2 cup extra virgin olive oil

Heat wine vinegar, salt, pepper and oregano. Cool. Add salad and oils. Cut peppers into strips. Cut peeled, trimmed carrots into thin rounds. Separate cauliflower into flowerets. Drain artichoke hearts and onions. Remove stems from mushrooms. Place vegetables in marinade and cover tightly. Chill Serve on lettuce bed and garnish with roasted red pepper strips, if using.

1 comment:

  1. Hello, featuring this lovely salad in my Wednesday post, thanks!

    ReplyDelete

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