Marinated Vegetables

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

• Ready In: 6 hrs 5 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.