It is September again (already), school has started and the gardens and farm stands are overflowing with bushel baskets of vegetables. This month’s recipe for marinated vegetables makes great use of any and all of the garden treasures in a healthy way!
Ingredients
- 8 cups assorted vegetables, chopped bite size (choose from cauliflower, carrots, mushrooms, tomatoes, zucchini, summer squash, Brussel sprouts or onions)
- ¾ cup lemon juice
- ¾ cup olive oil
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 ½ teaspoon dried oregano
- ½ teaspoon black pepper
Instructions
Place vegetables in a shallow 3-quart baking dish.
In a separate bowl or jar, combine the remaining ingredients then pour over the vegetables. Refrigerate for 6 hours or overnight. Stir occasionally.
Serve with toothpicks.