Marinated Vegetables

When you're looking for a snack or side with a little crunch and zesty flavor, these make-ahead veggies fit the bill.  Marinating overnight is the key to the great flavor, so give them...

Directions

Heat the broth, sugar, thyme, garlic powder and black pepper in a 3-quart saucepan over medium-high heat to a boil.

Add the cauliflower, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.

Pour the vegetable mixture into a shallow, nonmetallic dish. Stir in the vinegar.  Cover and refrigerate for 12 hours.  Stir in the parsley before serving.

Ingredients

1.75 cups Vegetable or Chicken Broth
1 tablespoon sugar
0.5 teaspoon dried thyme leaves, crushed
0.5 teaspoon garlic powder or 2 cloves garlic, minced
0.125 teaspoon ground black pepper
4 cups cauliflower florets
1.5 cups green beans, cut into 1-inch pieces
2 medium carrot, peeled and sliced (about 1 cup)
0.25 cup apple cider vinegar
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

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