| MARINATED VEGETABLE MEDLEY |
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8-10 servings1 medium bunch broccoli (about 1 pound) 1 medium head cauliflower (about 1 pound) 1 small red onion, sliced and separated into rings 1 large green pepper, cored, seeded and cut into strips Marinade: 1 cup CRISCO Oil 2/3 cup dry white wine 1 tablespoon Dijon mustard 1/2 to 1 teaspoon dried dill weed 1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon pepper Remove and discard tough ends of broccoli stems. Slice trimmed stems into 1/2-inch pieces. Separate head into flowerets. Separate cauliflower into flowerets. Combine broccoli, cauliflower, onion and green pepper in large bowl or large plastic food storage bag. For marinade, blend all ingredients in small mixing bowl. Pour over vegetables. Toss to coat. Cover bowl or seal bag. Refrigerate 1 or 2 days, stirring or turning bag over occasionally. Remove vegetables with slotted spoon before serving. NOTE:For milder flavor and less crunchy texture, parboil broccoli and cauliflower 2 minutes and rinse in cold water before marinating. |
