Marinated Antipasto Vegetables: The Best Marinated Antipasto Vegetables Recipe from Cook'n

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	Marinated Antipasto Vegetables

Serves: 5

   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 beans 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

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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

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