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Marinated vegetables (ellen cleary)

Yield: 4 Servings

3 lb Fresh vegetables

any Combination (broccoli Zucchini Cauliflower mushrooms Carrots green pepper Cherry Tomatoes 1 c Cider vinegar 1 1/4 c Oil 1/2 - 1 Tbsp pepper 1 tb Sugar 1 tb Dried dillweed 1/2 - 1 Tbsp salt 1 tb Garlic salt 1 tb MSG 1/2 cn Pitted ripe olives (optional) Clean and cut fresh vegetables. Separate the broccoli and cauliflower into florets. Slice zucchini mushrooms and green pepper. cut carrots on a diagonal and halve the cherry tomatoes. Combine vinegar oil pepper sugar dillweed salt garlic salt and MSG. Pour over vegetables. Add olives if desired. Marinate 12 hours stirring occasionally. Keep in refrigerator and serve cold. Will keep up to four days. Serves 10-12 The Homestead BBS (615) 385-9421

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