Laura’s Marinated Vegetables

Serves: 9
Total Calories: 231


1 1/3 cups vinegar
2/3 cup vegetable oil
3 tablespoons lemon juice
1/2 cup sugar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
dash of Tabasco
2 medium red onions, thinly sliced
1 pound fresh mushrooms caps, cleaned
1 large head broccoli, cut into flowerets
1 head cauliflower, cut into flowerets
1 (6-ounce) can large, pitted black olives, drained


In a large bowl, combine ingredients. Stir to dissolve sugar.

Add Vegetables to Marinade and stir gently to coat well. Refrigerate for several hours, or overnight, stirring occasionally. At serving time, drain and arrange on a plate with the broccoli forming a "wreath" around the other vegetables. Serve with toothpicks.

Variation: You may substitute or add 1 pound fresh or frozen shrimp and cherry tomatoes. Add tomatoes at serving time. Serve as a luncheon salad.

Fun Fact: True to its motto, "Cross Roads of America," Indiana has more miles of Interstate Highway per square mile than any other state. The Indiana state motto can be traced back to the early 1800s. In the early years river traffic, especially along the Ohio, was a major means of transportation. The National Road, a major westward route, and the north-south Michigan Road crossed in Indianapolis. Today more major highways intersect in Indiana than in any other state.

Nutritional Facts:

Serves: 9
Total Calories: 231
Calories from Fat: 142

This Laura’s Marinated Vegetables recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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