MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marinated Vegetables
Categories: Pickles, Salad
Yield: 1 servings

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3 lb Vegetables; steamed

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1 c Oil; (use all or part olive
-oil)
3/4 c Cider or wine vinegar
1/2 ts Salt; up to 1 ts
Freshly-ground black pepper
2 cl Garlic; minced
Herbs; small amounts, choose
-several, fresh is best if
-available, (marjoram,
-thyme, basil, dill,
-tarragon, parsley, oregano,
-chives)

Almost any kind of vegetable or bean can be marinated into a pungent,
pickled state. Marinated vegetables are delicious as a salad in their
own right (try them as a main dish for a summer lunch, topped with
feta cheese). They keep up to a week, if regrigerated in a
tightly-closed container, and can be used as accompaniments or
garnishes on other salads, or as appetizers (see "Italian
Antipasto".) Here is a recipe for a basic marinade, with suggestions
for variations. Keep in mind that most vegetables should be steamed
until tender before you marinate them. The exceptions are mushrooms,
red onions, and salad vegetables such as scallions, cucumbers,
tomatoes, and peppers. And of course, all beans should be thoroughly
cooked before marination.

Combine all marinade ingredients and mix well.

Add freshly-steamed vegetables, cooked beans (chickpeas are best),
and raw salad stuff in amounts desired.

Variations:

Substitute part lemon juice or wine for the vinegar, but don't
completely substitute vinegar.

Recipe by Moosewood Cookbook

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