Think Summer! A simple healthy dish or appetizer to serve up to your family with your garden variety vegetables. Put it on your menu this week or take it to your next pot luck!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it. This sounds great to serve to family or guests anytime. Take it to your next picnic or pot luck!
This recipe looks great to serve to guests or anytime. Have fun and Happy Cooking!
- Step 1
- Cut 1 large head of broccoli and 1 large head of cauliflower into flowerets.
- Step 2
MAKE MARINADE: In a large bowl, combine 2/3 C Oil, 1/2 C sugar, 1 t. salt, dash of Tabasco, 1 1/3 C vinegar, 3 T. fresh lemon juice, 2 t. Oregano, and 1/2 t. ground black pepper. Stir gently with whisk to dissolve the sugar.
- Step 3
Add the broccoli and cauliflower flowerets, 1 lb. mushroom caps, 6 oz. can large pitted black olives, and 2 medium thinly sliced red onions. Stir gently to coat well.
- Step 4
Refrigerate vegetables for several hours or overnight, stirring occasionally to coat well. At serving time, arrange vegetables on a large serving plate, using broccoli flowerets to form a pretty green wreath around the other vegetables in the middle. Serve with toothpicks.
- Step 5
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Marinating!