Recipe - Hot And Spicy Marinated Vegetables

One half cup Fresh cauliflower florets
One half cup Fresh broccoli florets
One half cup Thinly cut or sliced up yellow squash
One fourth cup Thinly cut or sliced up zucchini
One fourth cup Diagonally cut or sliced up carrot
One fourth cup White wine vinegar
One half teaspoon Garlic powder
Three fourths teaspoon Chili oil
One half teaspoon Vegetable oil

Combine first 5 ingredients; set aside. Combine rest of ingredients; stir
well. Pour over vegetable; tossgently to coat. Cover and marinate in
refrigerator at least 8 hours, tossing occasionally. Serve with a slotted
spoon. One half c. serving = 30 cal 1.5 g fat

From: Carol Verge Date: 060695 The South Bay Forum
(112) HomeCooki

From: Iris Grayson Date: 090996 11:09

Posted to MMRecipes Digest V4 #16 by Olive Oil: From Tree to Table on Jun
29, 99