Vegetable Marinade
Many people think marinades are for hearty meat eaters, but I found this marinade very good.
1/4 Cup Vegetable Oil 3 whole Green Onions, Chopped 8 oz Water Chesnuts, Drained & Sliced 2 Cup Chopped Celery 1 1/2 Cup Sliced Fresh Mushrooms 1 Cup Cauliflower Flowerets 1 whole Green Pepper 2 whole Carrots 6 oz Marinated Artichoke Hearts, Drained 1/2 Cup Sugar 1/2 Cup Vinegar 1 tbsp Water 1/8 tsp Salt Combine the artichokes, carrots, green pepper, cauliflower, mushrooms, celery, chestnuts, and onions in a large dish. Now get another bowl and combine the oil, sugar, vinegar, water, and salt, mix well. Take this bowl of oil mixture and pour it over the vegetables, and tossing lightly. Take the marinaded vegetables, cover and chill for 8-10 hours, or overnight. Drain the marinade out before serving. |
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Nice recipe, the flavors work well together. |
Tzatziki is a great dip for veggies and really easy to make
350g/12oz Greek yoghurt 1 cucumber 2 tbsp lemon juice 2 cloves of garlic, grated finely dash of extra virgin olive oil paprika, for sprinkling Method 1. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid. 2. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. |
Hi all
Sound delicious and easy to make..It's cool |
I especially liked the suggestion of putting all the same vegetable on same skewer as some veggies take less or more time than others
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