Mixed Marinated Veggies

[Guest guest]

Mixed Marinated Veggies

Source: Tri City Herald

 

1 small cauliflower, broken into flowerets

1 small bunch broccoli, broken into flowerets

1/2 pound small mushrooms

1 6-ounce can black pitted olives, drained

2 medium carrots, sliced

3/4 cup olive oil

1/4 cup vegetable oil

1 1/4 cups white wine vinegar

1/4 cup lemon juice

1/4 cup sugar

2 teaspoons salt

3/4 teaspoon ground pepper

1 clove garlic, minced

 

Mix vegetables together in a shallow dish. Bring remaining ingredients to a

boil, cook five minutes and pour over vegetables. Cover and marinate for 24

hours in the refrigerator. Drain and serve.

 

To pack for a picnic: Place vegetables and marinade in a plastic container

with a tight fitting lid. Store in the cooler until serving time then drain

and serve. Makes eight to 10 servings.