Marinated Garden Vegetables

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 cup red wine vinegar
• 2 tablespoons salt
• 2 sprigs fresh oregano (or 2 t. dried)
• 2 bay leaves
• 2 garlic cloves
• 3/4 cup extra virgin olive oil
• 1 head broccoli, cut into florets
• 1 small head cauliflower, cut into florets
• 2 medium zucchini, sliced crosswise (or summer squash)
• 2 medium carrots, cut into 1/2-inch slices
• 1 red bell pepper, cored, seeded, and sliced
• 1 onion, cut into eighths
• 1/2 cup green olives (optional) or 1/2 cup black olives, pitted (optional)
• fresh ground black pepper

Recipe

• 1 put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil.
• 2 add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat.
• 3 let cool to room temperature in the pot.
• 4 serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper.
• 5 keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more.
• 6 you can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.