MARINATED VEGETABLES II|
4 c. assorted fresh
1/4 c. lemon juice concentrate
1/4 c. vegetable oil
1 Tbsp. sugar
1/2 tsp. oregano or thyme
1/8 tsp. pepper
Place vegetables in bowl. Combine remaining
ingredients; mix well. Pour over vegetables. Cover. Refrig-
erate 8 hours or overnight, stir occasionally. (Recipe can be
doubled.) Makes 4 cups.
*Suggested vegetables: cauliflowerets, carrots, mush-
rooms, cherry tomatoes, Brussels sprouts, broccoli, zucchini,
onion or cucumber.
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