| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Mixed vegetables |
| 2/3 |
c |
Olive oil |
| 1/3 |
c |
White wine |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
c |
Chopped onions |
| 3 |
|
Garlic cloves; minced |
| 1/4 |
ts |
Thyme |
| 1/8 |
ts |
Cayenne pepper |
|
|
Black pepper; to taste |
| 1 |
c |
Fresh parsley; finely choppe |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 2:00 * You will need a total
of 4 cups fresh vegetables cut into bite-sized pieces. Some good choices
are: green beans, broccoli flowerettes, cauliflower, red and green bell
peppers, whole baby carrots, zucchini and hearts of celery.
1. Combine all ingredients except 1/2 cup parsley in a large, heavy
pot. Add enough water to cover vegetables. Cover tightly and cook over
medium heat until vegetables are just tender but still crisp. This will
take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in the pot.
When cool, transfer to serving dish. Cover; chill to allow flavors to
blend. Bring to room temperature to serve; top with remaining parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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