Recipe #25 - Marinated Vegetables

The title made it sound like something I had to make for Marty, but reading the recipe made me unsure. I went ahead anyways, and I'm glad I did because Marty went nuts for it.

Here's the recipe in full since she will kill me if I don't post it:

2 cups red wine vinegar

2 Tbsp salt

2 sprigs fresh oregano or 2 tsp dried

2 bay leaves

2 cloves garlic, peeled

1 cup extra virgin olive oil (I cut this in half or more)

1 head broccoli, cut into florets

1 small head cauliflower, cut into florets

2 medium zucchini or summer squah, sliced crosswise

2 medium carrots, cut into 1/2 inch thick slices or sticks

1 red bell pepper, sliced

1 onion, cut into eights

1/2 cup green or black olives (optional)

Freshly ground black pepper

1. Put vinegar, salt, oregano, bay leaves, garlic, olive oil and 1 quart water into a large pot and bring to a boil. Ad broccoli and cauliflower and cook for a minute, then add zuchini, carrots, bell pepper, onion and olives. Cover and turn off the heat.

2. Let cool to room temperature in the pot. Serve at room temperature or chilled, drizzled with some of the liquid.

Modifications: I used baby carrots instead of slicing large ones and I couldn't find zucchini or cauliflower anywhere. Might try the full thing next time.

Make again: I will probably, but Marty will apparently make this every day forever.