Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's headed to the garden for a yummy vegetable recipe.
Merritt's Marinated Veggies
 Marinated Vegetables

1/3 cup white vinegar
1/3 cup balsamic vinegar
2/3 cup vegetable oil
2 cloves garlic, minced
1 1/2 tsp. dried Italian seasoning blend
1/2 tsp. sugar
dash of salt and pepper, if desired

1 1/2 cup fresh broccoli flowerets, quartered, steamed and drained
1/2 pound fresh mushrooms, quartered
1 lb. carrots, peeled, sliced, steamed, and drained
1 14-ounce can artichoke heart quarters, drained
1 cup sliced celery
1 red pepper cut into thin strips

In a medium saucepan, combine marinade ingredients. Heat to boiling, reduce heat, and simmer uncovered for 10 minutes.

Wash fresh vegetables before preparing them. Cut broccoli flowerets into quarters. Steam broccoli and set aside. In a large bowl, combine mushrooms, carrots, artichoke hearts, celery, and red pepper, Pour hot marinade over the vegetable mixture, and stir to coat. Cover and chill or serve warm if desired. Drain vegetables with a slotted spoon when serving. Toss in broccoli and stir to coat just before serving to retain broccoli's color better.

Yield: 8 servings


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