1 14 ouncecan artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup carrots, sliced
1 cup fresh mushrooms, sliced
Directions:
1. In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
2. In a large bowl, add the artichoke hearts, broccoli, caulifl ower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
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Marinated Vegetable Medley
Ingredients:
2/3 cup white vinegar
2/3 cup vegetable oil
1/3 cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon garlic powder
1 14 ouncecan artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup carrots, sliced
1 cup fresh mushrooms, sliced
Directions:
1. In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
2. In a large bowl, add the artichoke hearts, broccoli, caulifl ower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
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