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Marinated Antipasto Vegetables


Serves: 5
Total Calories: 1,388.333

Ingredients

1 cup cauliflowerets small
1 carrot medium, cut in 1/2 " sticks
1/4 pound mushrooms fresh, sliced
1 zucchini medium, cut in 1 1/2 " sticks
1/2 (9-ounce) package frozen italian green bean thawed
2/3 cup vegetable oil
1/3 cup lemon juice fresh
2 tablespoons water
2 tablespoons onions chopped
2 teaspoons sugar
1 clove garlic minced
1 teaspoon basil dried basil leaves, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 (2-ounce) jar pimiento whole, drained and coarsely chopped

Directions:

In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil reduce heat to low and simmer for 7 minutes or until crisp-tender. Drain well and place in a 2-quart bowl or casserole to cool. Repeat process with carrot and cook for 5 minutes or until crisp-tender drain and add to cauliflower to cool. Add mushrooms, zucchini and green beans.

Place oil, lemon juice, water, onion, sugar, garlic, basil, salt and pepper in a blender container cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.

To serve, add pimientos and toss to mix well. Drain and serve small portions on individual antipasto plates

Nutritional Facts:

Serves: 5
Total Calories: 1,388.333
Calories from Fat: 1,281

This Marinated Antipasto Vegetables recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.


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