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Ingredients
2 Cups zucchini, sliced
1 Cup yellow squash, sliced
1 Cup broccoli florets
3/4 Cup cauliflower florets
1/2 Cup carrots, sliced
1/2 Cup purple onion, sliced
1/2 Cup cherry tomatoes, halved
4 Ounces mushrooms, sliced
MARINADE
1 Cup vegetable oil
1/2 Cup white vinegar
1/4 Cup red wine vinegar
1/4 Cup lemon juice
Salt to taste
1/2 Teaspoon oregano
1/2 Teaspoon dry mustard
1/2 Teaspoon dehydrated onion
1 Garlic clove, pressed
Instructions
Mix vegetables in a bowl. Combine marinade ingredients and pour over vegetables. Refrigerate for several hours or overnight.