INGREDIENTS

INSTRUCTIONS

Stir the marinade ingredients together in a 3 to 4 quart enameled or
stainless steel saucepan, bring to a boil, partially cover the pan and
simmer slowly for 45 minutes. Using a fine sieve, strain the marinade
into a large bowl, pressing down hard on the ingredients with the  back
of a spoon to squeeze out their juices before discarding them.  Return
the marinade to the saucepan and taste it. To be effective,  the
marinade should be somewhat overseasoned. (Yields about 5 cups.)  Bring
the marinade to a boil and add the onions; cover and cook over
moderate heat for 20 to 30 minutes or until the onions are just  tender
when pierced with the tip of a sharp knife. With a slotted  spoon,
remove the onions to a large glass or stainless steel baking  dish.
Add the zucchini and yellow squash to the simmering marinade and cook
slowly uncovered for 10 to 15 minutes or until they are barely done,
then put them in the baking dish with the onions. Finally, add the
green pepper strips and string beans out of the pan and add them to
the other vegetables. Taste and season the marinade and pour it over
the vegetables, making sure that they are all at least partly covered
with the hot liquid.  Place the baking dish in the refrigerator to cool
the vegetables. Then  cover the dish tightly with aluminum foil or
plastic wrap and let the  vegetables marinate in the refrigerator for
at least 4 hours B or  overnight if possible B before serving them. To
serve, lift the  vegetables out of the marinade with a slotted spoon.
Yield: 8 to 10 servings  Converted by MC_Buster.  Recipe by: COOKING
LIVE  SHOW # CL9217  Converted by MM_Buster v2.0l.

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