INGREDIENTS

INSTRUCTIONS

MARINADE
VEGETABLES
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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