MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Marinated Vegetables
Categories: Pickles, Salad
     Yield: 1 servings

MMMMM----------------------------BASE---------------------------------
     3 lb Vegetables; steamed

MMMMM--------------------------MARINADE-------------------------------
     1 c  Oil; (use all or part olive
          -oil)
   3/4 c  Cider or wine vinegar
   1/2 ts Salt; up to 1 ts
          Freshly-ground black pepper
     2 cl Garlic; minced
          Herbs; small amounts, choose
          -several, fresh is best if
          -available, (marjoram,
          -thyme, basil, dill,
          -tarragon, parsley, oregano,
          -chives)

 Almost any kind of vegetable or bean can be marinated into a pungent,
 pickled state. Marinated vegetables are delicious as a salad in their
 own right (try them as a main dish for a summer lunch, topped with
 feta cheese). They keep up to a week, if regrigerated in a
 tightly-closed container, and can be used as accompaniments or
 garnishes on other salads, or as appetizers (see "Italian
 Antipasto".) Here is a recipe for a basic marinade, with suggestions
 for variations. Keep in mind that most vegetables should be steamed
 until tender before you marinate them. The exceptions are mushrooms,
 red onions, and salad vegetables such as scallions, cucumbers,
 tomatoes, and peppers. And of course, all beans should be thoroughly
 cooked before marination.

 Combine all marinade ingredients and mix well.

 Add freshly-steamed vegetables, cooked beans (chickpeas are best),
 and raw salad stuff in amounts desired.

 Variations:

 Substitute part lemon juice or wine for the vinegar, but don't
 completely substitute vinegar.

 Recipe by Moosewood Cookbook

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