Rainbow Vegetable Tray Recipe

ingredients

1 1/3 cup apple cider vinegar
2/3 cup vegetable oil
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cup finely chopped green bell pepper
1 cup finely chopped purple onion
1 jar (4 ounce size) diced pimiento, well drained
1 can (14 ounce size) baby corn
1 can (14 ounce size) artichoke hearts, drained and halved
1 jar (12 ounce size) baby whole carrots, drained
1 jar (9 ounce size) whole mushrooms, drained
lettuce leaves

directions

Combine the vinegar, oil, sugar, salt, pepper, bell pepper, onion, and pimiento in a bowl or large measuring cup. Stir well.

Place the corn, artichoke hearts, carrots, and mushrooms in separate zip-top plastic bags. Divide the vinegar marinade evenly between the bags. Seal and place in the refrigerator for 8 hours or up to 12 hours.

When ready to serve, drain the vegetables from the marinade. Line a platter with lettuce leaves. Arrange the marinated vegetables on the lettuce in a decorative pattern and serve with wooden picks for spearing.

nutrition data

Nutritional data has not been calculated yet.

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