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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