Marinated Vegetables

Ingredients

• 8 cups leftover vegetables (such as carrots, green beans, cauliflower and or or brocolli)
• 2 cups grape tomatoes, halved
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 2 garlic cloves, pressed
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon hot pepper sauce

Directions

1. 1

   Place cooked/leftover vegetables in a large strained and place stainer into a large pot of boiling water for 30 seconds (this removes butter and seaoning that was on vegetables). Rinse with cold water and pat dry. Transfer to a large bowl and toss with tomatoes.

2. 2

   Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.

3. 3

   Pour onto vegetables and toss well.

4. 4

   Cover and refrigerate for 6 hours or up to 2 days.

5. 5

   Bring vegetables to room temperature before serving and season with salt and pepper if desired.