| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
8 |
To 10 |
INGREDIENTS
| 4 |
|
Carrots; cut into bite-size pieces |
| 3 |
c |
Mushrooms;, (small whole fresh) |
| 2 |
|
Yellow Summer Squash or Zucchini; cut into bite-size pieces |
| 2 |
|
Cucumbers; cut into bite-size pieces |
| 2 |
|
Red Onions; halved and cut into thin wedges |
| 2/3 |
c |
White Wine Vinegar |
| 1/2 |
c |
Water |
| 1/2 |
c |
Olive Oil |
| 1 |
ts |
Dried Marjoram |
| 1 |
ts |
Black Peppercorns; crushed |
| 1/2 |
ts |
Coriander |
| 1/2 |
ts |
Mustard Seeds |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Half-fill a large saucepan with water and bring to a boil over high heat.
Add the carrots, reduce the heat, and simmer, uncovered, for a few more
minutes; then add the mushrooms and squash. Simmer, uncovered, for 3
minutes more or until almost tender.
Drain the vegetables thoroughly in a colander, rinse with cold water, and
drain again.
Transfer the vegetables to a large glass bowl. Stir in the cucumber pieces
and red onion slices. Toss to combine.
Pour on the white wine vinegar, water, and olive oil. Add the marjoram,
crushed black peppercorns, coriander, mustard seeds, and salt. Cover to
toss and blend.
Refrigerate at least 6 hours prior to serving. Make sure to stir or toss
occasionally to balance the savory flavors throughout the vegetables.
To serve, use a slotted spoon to remove vegetables from marinade. Serve
with picks, if desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 4, 1999, converted by MM_Buster v2.0l.
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