4 cups mixed vegetables
2/3 cup olive oil
1/3 cup white wine
1/4 cup white wine vinegar
1/2 cup chopped onions
3 garlic cloves — minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
black pepper — to taste
1 cup fresh parsley — finely chopped
* You will need a total of 4 cups fresh vegetables cut into bite-sized
pieces. Some good choices are: green beans, broccoli flowerettes,
cauliflower, red and green bell peppers, whole baby carrots, zucchini
and hearts of celery.
Combine all ingredients except 1/2 cup parsley in a large, heavy pot.
Add about 1 inch of water. Cover tightly and cook over medium heat until vegetables are just tender but still crisp. This will take 10-12 minutes at most. Keep a watch near the end. I’ve cooked away all the water and burned the vegetables more than once 😉
Note** If you are using broccoli or zucchini, put it in the pan the last 2-3 minutes. Otherwise they get too mushy.
Remove from heat, remove cover, and let vegetables cool in the pot.
When cool, transfer to serving dish.
Cover; chill to allow flavors to blend.
Bring to room temperature to serve; top with remaining parsley.