FRESH MARINATED VEGETABLES

FOR THE MARINADE:
1 1/2 cups red wine vinegar
3/4 cup olive oil
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon TABASCO pepper sauce
2 cloves garlic, minced
FOR THE VEGETABLES:
1 pound green beans, halved lengthwise
1 large sweet onion, sliced
2 large red bell peppers, cut into 1-inch chunks
2 large green bell peppers, cut into l-inch chunks
1 head cauliflower, cut into flowerets
1 bunch broccoli, cut into flowerets
1 pound fresh mushrooms, sliced
1 pint cherry tomatoes

In medium non-aluminum saucepan, over medium-high heat, combine first 6 ingredients and bring to a boil. Remove from heat and cool.

In medium saucepan, over medium-high heat, blanch green beans 1 minute.

Combine all vegetables in large non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated; cover. Allow to marinate in refrigerator several hours. Vegetables can be left covered in refrigerator to marinate up to 5 days.

Servings: 6
Source: Tabasco