This dish can be served as a side dish or as a standalone appetizer. It is quick to easy to prepare and is both pleasing to look at and healthy. The following ingredients are for 8 servings.
Ingredients:
- 1 cup julienne-sliced carrots
- 1 cup fresh green beans, cut into 2 inch pieces
- 1 cup fresh Brussels sprouts, quartered
- 1 cup thinly sliced baby yellow squash
- ½ cup thinly sliced baby yellow bell pepper
- ½ cup thinly sliced red bell pepper
- 1 can (9 ounces) artichoke hearts, drained, quartered
- 2 cups water
- 1.2 cup white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 bay leaves
- 1 clove garlic
- 6 sprigs fresh thyme
- ¼ teaspoon black pepper
- ½ cup chopped green onions with tops
- ½ cup minced parsley
- Peel of 2 oranges, cut into thin strips (this can be left out if desired)
Method:
- Bring 4 cups water to a boil in large saucepan, over high heat. Add carrots, beans and Brussels sprouts, cover and simmer 1 minute. Add squash and bell peppers, cover and simmer 1 minute or until vegetables are crisp-tender. Remove from heat, drain. Place vegetables and artichoke hearts in heatproof bowl.
- Combine 2 cups water, vinegar, oil, sugar, bay leaves, garlic, thyme and black pepper in medium saucepan. Bring to a boil over medium heat. Pour over vegetables, mix well. Cool completely. Cover and refrigerate 12 hours or up to 3 days before serving.
- Before serving, drain vegetables. Discard bay leaves, garlic and thyme. Toss vegetables with onions, parsley and orange peel.
Hope you enjoy this one.
