Recipe by echo echo
A way to use up leftover cooked vegetables--you can use one vegetable or a mixture. The marinade has three of my favorite flavors: thyme, garlic and hot pepper sauce. I like to use a hot pepper sauce that is reasonably hot, but not so hot that the pepper taste gets lost in the sheer hotness of it. Since I don't use a lot of salt myself, I make sure to serve with salt and pepper so others can adjust these seasonings to their taste. Preparation time does not include marinating time. I like them best made a day ahead and marinated overnight, but you could probably get away with a much shorter time than that.
Top Review by Katanashrp
Great dish. I steamed some green beans (the microwaveable kind), threw it together in no time and had it marinating while I was preparing the rest of the meal. Everyone loved it. Thank you.
- 8 cups cooked leftover vegetables, of your choice
- 1 lb cherry tomatoes or 1 lb grape tomatoes, halved
- 1⁄4 cup red wine vinegar
- 1⁄2 teaspoon hot pepper sauce (or to taste)
- 2 -3 garlic cloves, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup olive oil
Directions See How It's Made
- If any of the vegetables were originally cooked with butter or other seasonings, quickly (about 30 sec) immerse them in boiling water and remove; you'll have to do this in batches. I use a common fold-up metal vegetable steamer for this but with enough water heated in the pan to cover the veggies; you could also just use a strainer if you have one the right size.
- Immediately dip vegetables into cold water to stop from over-cooking, then pat dry.
- Whisk 2 Tbs water with the vinegar thru salt to combine.
- Whisk in oil in a slow steady stream.
- Refrigerate, covered, overnight.
- Serve at room temperature.