Prep 6 hrs
Cook 5 mins
Thought this was a great way to use up leftover vegetables. Recipe source: Bon Appetit (November 2003)
- 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
- 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.
- Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
- Pour onto vegetables and toss well.
- Cover and refrigerate for 6 hours or up to 2 days.
- Bring vegetables to room temperature before serving and season with salt and pepper if desired.
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!
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.
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!