And the health food craze continues!
I laughed as I typed that sentence because this box of pralines and I
are currently having a staring competition.
Hey, it’s all about the balance.
But seriously, though, these marinated vegetables…
they’re all the things.
All the things plus artichoke hearts. Because I don’t particularly care for those.
But I eat them along with all these other de-lish veggies
because the whole combination is just so gosh-darn good.
Carrots, yellow squash, olives, corn, bell peppers, green onions, mushrooms, and artichokes
are marinated overnight in a sweetened vinegar mixture
that will send you to high heaven.
And, hey, it’s only summertime for so long (school in a week WAHHH),
so it’s time to eat your weight in those summer veggies, amiright?
Never mind that they’re not all “summer” veggies.
A girl can pretend.
So, let’s get started, shall we?
To make le marinade, combine the following insert colon here
(sorry, that’s what my brain tells me to do):
1/2 a cup of agua, or water if you like (sorry again- I’m sleepy)
a tablespoon of vegetable oil
1/2 a cup of distilled white vinegar
1 cup of white wine vinegar
and a heaping half cup of granulated sugar, and stir!
Slice some carrots…
And add to the marinade.
Cook on medium-low heat for about 5 minutes to completely dissolve sugars
and to slightly cook the carrots.
Meanwhile, drain the pantry veggies (corn, mushrooms, olives, artichoke hearts):
And place in a bowl. Add the fresh veggies…
…and the marinade/carrot combo.
Add some fresh green onions…
And marinate overnight.
For real, though, isn’t she pretty?
We took this last Sunday to my great aunt Rie’s Sunday Dinner she hosts pretty much weekly (the woman is 92 and INCREDIBLE), and it was a smash hit.
Such a fun summer dish!
Marinated Vegetable Salad
serves 10-12 good-sized portions
1/2 cup water
1 tablespoon vegetable oil
1/2 cup distilled white vinegar
1 cup white wine (or red wine) vinegar
heaping 1/2 cup white granulated sugar
7 medium carrots
1 medium yellow squash
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 can corn
1 large can pitted black olives
1 large jar pitted green olives
1 small jar artichoke hearts
1 small jar button mushrooms
5-6 green onions, chopped
1. Drain all canned and jarred vegetables in a colander. Slice carrots, squash, and bell peppers.
2. Make the marinade: combine water, oil, vinegars, and sugar in a saucepan. Stir to dissolve sugar, and add in carrots. Cook for about 5 minutes on medium-low heat to continue to dissolve sugar and to slightly cook the carrots.
3. Combine canned (drained) veggies and fresh veggies in a bowl. Pour the carrot/marinade combination over the veggies and stir. Top with chopped green onions and stir. Refrigerate overnight and serve cold.
Whee! Summer’s ending soon – make this before time runs out!