Marinated Vegetable Appetizers

Yield: 20 to 25 appetizer servings
Recipe from Southern Living

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Ingredients

  • 1 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cracked pepper
  • 1 teaspoon dried oregano
  • 1 (10-ounce) package frozen brussels sprouts
  • 2 green bell peppers
  • 1 yellow onion
  • 2 zucchini
  • 4 small yellow squash
  • 1 pound fresh broccoli
  • 1 (5.75-ounce) can jumbo pitted ripe olives, undrained
  • 1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained
  • 1 (14-ounce) can quartered artichoke hearts, undrained
  • 1 (8-ounce) package fresh small mushrooms
  • 1 pint cherry tomatoes

Preparation

  1. Combine first 7 ingredients in a saucepan; bring to a boil. Cool.
  2. Cook Brussels sprouts according to package directions; drain.
  3. Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings. Cut broccoli into flowerets. Drain olives and artichoke hearts. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.
  4. Add mushrooms and tomatoes, and toss gently. Serve immediately.
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