CATEGORIES
INGREDIENTS
- 3 cups cauliflower in bite size pieces
- 2 cups thinly sliced carrots
- 2 small zucchini, sliced
- 1 each sweet red and green pepper cut into bite size pieces
- 1 can (19 oz.) chick-peas, drained
- Marinade:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 minced cloves garlic
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. sugar
- salt and pepper to taste
DIRECTIONS
- Cook cauliflower and carrots in boiling water until just tender-crisp, about 2 minutes.
- Drain and plunge into cold water, drain well and place in a large bowl.
- Add zucchini, pepper and chick-peas.
- Whisk together marinade ingredients, pour over vegetables and toss.
- Cover tightly with plastic wrap or transfer to a large plastic bag and refrigerate for at least 4 hours or up to 4 days, stir mixture or turn bag occasionally.
