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Full Online Book HomeLearning KitchenVegetables - Marinated Vegetable Kabobs
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Vegetables - Marinated Vegetable Kabobs Post by :mthorne Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2991

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Vegetables - Marinated Vegetable Kabobs

16 mushrooms
16 cherry tomatoes
8 one half inch slices peeled cucumber, halved
2 tablespoons each vegetable oil, wine vinegar and water (30 ml.)
1 small clove garlic, minced
2 teaspoon sugar (10 ml.)
1 teaspoon each tarragon and snipped fresh chives or green onion tops (5 ml.)
1/4 teaspoon pepper (1 ml.)
Dash of salt

Onto each of 8 wooden skewers, alternately thread 2 mushrooms, 2 tomatoes and 2 cucumber slices.

In a shallow dish, large enough to hold kebabs in single layer,whisk together all other ingredients. Pour mixture over kebabs, rotating them to coat thoroughly with marinade.

Refrigerate, covered up to 4 hours, turning kebabs occasionally.

Let stand at room temperature 30 minutes before serving.
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Vegetables - Marinated Vegetable Salad Vegetables - Marinated Vegetable Salad

Vegetables - Marinated Vegetable Salad
1 cup sugar 3/4 cup vinegar 1/2 cup vegetable oil (may be reduced) 1 tsp. pepper 1/2 tsp. salt 1 (16 oz.) can green beans, drained 1 (17 oz.) green peas (Leseur ), drained 1 (12 oz.) shoepeg corn, drained 1 (2 oz) jar diced pimiento, drained (optional) 1 cup chopped celery 1 green pepper, finely chopped(could use a little red to add color) 1 bunch green onions,chopped Combine first 5 ingredients in a medium saucepan; bring to boil, stirring to dissolve sugar; cool. Combine vegetables and stir in vinegar mixture. Cover and chill at least 8 hours, stirring

Vegetables - Marinated Vegetable Grill Vegetables - Marinated Vegetable Grill

Vegetables - Marinated Vegetable Grill
2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 T. dried 1 t. salt 1 t. freshly ground black pepper 8 small new red potatoes 1 bunch (8) baby carrots (with green tops) 8 Japanese eggplants, cut in half lengthwise Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour. Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as