MARINATED VEGETABLES

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"CAN YOU BELIEVE that a blend of vinegar and garlic can be strong but subtle, too? That's the best way to describe this recipe. "I love garlic, so I use a lot of it in this recipe. Luckily, my family likes it, too! And just like my aunt, who had an extensive vegetable/herb garden, we use quite a few of our own homegrown vegetables for this medley. For some reason, they just make this dish taste so much better."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield about 10 cups.

Number Of Ingredients 21

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Ingredients

14 whole fresh mushrooms
Boiling water
1 eggplant, peeled and cut into strips
1 can (13-3/4 ounces) artichoke hearts, drained and halved
1 sweet red pepper, sliced
1 green pepper, sliced
1 sweet yellow pepper, sliced
1 jar (4 ounces) chopped pimientos, drained
1 can (6 ounces) pitted ripe olives or 1 cup Italian ripe olives
DRESSING:
1/3 cup tarragon wine vinegar
2 tablespoons olive oil
2-1/3 cups vegetable oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1-1/2 tablespoons Italian seasoning
1/4 cup grated Parmesan cheese

Steps:

In a saucepan, cook the mushrooms in boiling water for 1 minute. Drain. In a large salad bowl, combine all vegetables; set aside. Combine all dressing ingredients and pour over vegetables. Stir gently. Cover and refrigerate 8 hours or overnight. Stir occasionally.

Nutrition Facts :

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