Back to Vegetables

MARINATED VEGETABLES

VEGETABLES

Use any fresh vegetable of choice. Cut into bite sized pieces, if necessary. Use canned vegetables in addition to the fresh, if desired. Blanch the prepared fresh vegetables in boiling water for one to three minutes, or until slightly softened, yet crispy. Combine all of the vegetables in a large container and marinate overnight. If a sealed container is used, simply invert the mixture to distribute the marinade over all of the vegetables.

MARINADE

Use any salad dressing of choice. An herbed, Italian type is a good choice. A suggestion for a low fat dressing: Kraft Light - Reduced Fat, Italian Dressing. For a stronger herbed taste, one can add one or two cloves of garlic, pressed, some onion powder, chopped fresh or dried parsley, or a small amount of dill, to taste. If adding spices, put the dressing in a sauce pan and heat to blend. If sliced fresh mushrooms are used in the salad, put them in the dressing and cook a few minutes until the mushrooms are cooked slightly. To marinate all of the suggested vegetables listed below, use about 16 oz. of the Dressing.

SUGGESTED FRESH VEGETABLES

Broccoli, julienned carrots, cauliflower, green or yellow wax beans, sliced red onions, sliced or small whole mushrooms

SUGGESTED CANNED VEGETABLES

Artichoke hearts, hearts of palm, green or yellow wax beans, whole baby corn, pitted black olives, and/or sliced water chestnuts,

PASTA OPTIONS

Cheese filled ravioli, or any style of filled or plain more-or-less bite size pasta, cooked al dente.

Back to Dr. Evil