| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | *, Tabasco | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Red wine vinegar |
| 3/4 | c | Olive oil |
| 1/4 | c | Granulated sugar |
| 1 | ts | Salt |
| 1 | ts | TABASCO pepper sauce |
| 2 | Cloves garlic; minced | |
| 1 | lb | Green beans; halved lengthwise |
| 1 | lg | Sweet onion; sliced |
| 2 | lg | Red bell peppers; cut into 1-inch chunks |
| 2 | lg | Green bell peppers; cut into l-inch chunks |
| 1 | Head cauliflower; cut into flowerets | |
| 1 | bn | Broccoli; cut into flowerets |
| 1 | lb | Fresh mushrooms; sliced |
| 1 | pt | Cherry tomatoes |
INSTRUCTIONS
In medium non-aluminum saucepan, over medium-high heat, combine first 6 ingredients and bring to a boil. Remove from heat and cool. In medium saucepan, over medium-high heat, blanch green beans 1 minute. Combine all vegetables in large non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated; cover. Allow to marinate in refrigerator several hours. Vegetables can be left covered in refrigerator to marinate up to 5 days. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 25, 1998
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