Tangy Marinated Vegetables

Summer means picnics, and the following recipes from Vegetarian Times are great dishes for a day at the beach.

This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.

Recipe and photo from Vegetarian Times

Serves 8

Marinade

• 1/2 cup vegetable oil
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbs. dried oregano
• 2 Tbs. dried basil
• 2 Tbs. dried parsley
• 1/2 tsp. red pepper flakes

Vegetables

• 2 cups broccoli florets
• 1 cup carrot sticks or baby carrots
• 1 cup small button mushrooms, halved

To make Marinade:

1. Whisk together all ingredients in large bowl.

2. Pour Marinade into 1-quart canning jar with lid or large resealable plastic bag. Add all Vegetables, and shake to coat.

3. Refrigerate 4 hours, or overnight, shaking mixture occasionally. Enjoy straight out of jar, like pickles.