Total Time
6hrs 5mins
Prep 6 hrs
Cook 5 mins

Thought this was a great way to use up leftover vegetables. Recipe source: Bon Appetit (November 2003)

Ingredients Nutrition


  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. Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
  3. Pour onto vegetables and toss well.
  4. Cover and refrigerate for 6 hours or up to 2 days.
  5. Bring vegetables to room temperature before serving and season with salt and pepper if desired.


Most Helpful

It IS a good way to enjoy all those bits and pieces of leftover vegetables which would otherwise be thrown out after developing "beards"! I served the veggies at room temp over hot white rice. Yummy! Thnx for posting, ellie!

Darkhunter July 25, 2009

I loved the idea of this but the taste didn't really appeal to me unfortunately. I'm not a big olive oil fan so I couldn't get over the oil in the dressing. I think I would prefer this with a creamy type dressing but it was great to try it & it was very visually appealing. Thanks Ellie.

**Mandy** June 01, 2007

This is SUCH a great way to handle leftover (and/or maybe boring!) veggies. That said, my family did not exactly share my "wonderful" opinion on this recipe! :rofl: They can be such sticks-in-the-mud sometimes---all they want is buttered & salted vegies OR cheesed up ones! Hmmm. I need to work on that. Okay, so I pretty much made this exactly as you've directed, except I added about 1 T. of finely chopped onion. Yummmmy, yum, yum!

Debber May 29, 2007

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