1 cup julienne-sliced carrots
1 cup fresh green beans, cut into 2 inch pieces
1 cup fresh Brussels sprouts, quartered
1 cup thinly sliced baby yellow squash
½ cup thinly sliced baby yellow bell pepper
½ cup thinly sliced red bell pepper
1 can (9 ounces) artichoke hearts, drained, quartered
2 cups water
1.2 cup white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
2 bay leaves
1 clove garlic
6 sprigs fresh thyme
¼ teaspoon black pepper
½ cup chopped green onions with tops
½ cup minced parsley
Peel of 2 oranges, cut into thin strips (this can be left out if desired)
1. Bring 4 cups water to a boil in large saucepan, over high heat. Add carrots, beans and Brussels sprouts, cover and simmer 1 minute. Add squash and bell peppers, cover and simmer 1 minute or until vegetables are crisp-tender. Remove from heat, drain. Place vegetables and artichoke hearts in heatproof bowl.
2. Combine 2 cups water, vinegar, oil, sugar, bay leaves, garlic, thyme and black pepper in medium saucepan. Bring to a boil over medium heat. Pour over vegetables, mix well. Cool completely. Cover and refrigerate 12 hours or up to 3 days before serving.
3. Before serving, drain vegetables. Discard bay leaves, garlic and thyme. Toss vegetables with onions, parsley and orange peel.
Hope you enjoy this one.