| 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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