Marinated Vegetables with Garlic and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon salt
- 2 tablespoons water
- 1/2 teaspoon sugar
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon dried thyme leaves
- 2 garlic cloves, pressed
- Carbohydrate 20 g(7%)
- Fat 28 g(43%)
- Fiber 6 g(23%)
- Protein 5 g(10%)
- Saturated Fat 4 g(19%)
- Sodium 461 mg(19%)
- Calories 345
Preparation Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes. Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.
Preparation Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes. Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.
