| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Veg06 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Bottled chili sauce |
| 2 |
ts |
Grated parmesan cheese |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Olive oil |
| 1 |
ds |
Oregano |
| 1 |
ds |
Garlic powder |
| 1/2 |
|
Lemon; juiced |
|
|
Salt and pepper |
| 4 |
lg |
Zucchini |
INSTRUCTIONS
Combine chili sauce, cheese, vinegar, oil, oregano, garlic powder, and
lemon juice and beat with whisk. Season to taste with salt and pepper. Wash
succhini and slice crosswise about 1/8-inch thick. Add to dressing and
chill 4 hours or longer, turning several times. Serves 8.
Source: This spicy appetizer from the Pasadena Hilton Hotel is a fine
example of how to marinate fresh vegetable. From the files of the L.A.
Times, Edited by Betsy Balsley.
Recipe by: LA Times California Cookbook (1990 Abrams)
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”