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Marinated Picnic Vegetables

PREP TIME
30 mins
SERVINGS
8-12
RATE THIS RECIPE
(29)
Marinated Picnic Vegetables
PREP TIME
30 mins
SERVINGS
8-12
RATE THIS RECIPE
(29)

Ingredients

  • 1/2 cup canola oil
  • 2/3 cup apple cider or white vinegar
  • teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon celery salt (optional)
  • 8 cloves garlic, smashed
  • 1 jalapeño pepper, sliced
  • 3 carrots, peeled
  • 5 stalks celery, including leaves
  • 1/2 head cauliflower
  • 1 pint cherry tomatoes
  • 1 can pitted black olives
  • 1 zucchini
  • 1 yellow squash
  • Chef notes

    This recipe is really tasty and easy to throw together for a picnic or an afternoon barbecue. It lasts for days in the fridge, too, so you can make it a few days before your picnic without worrying about a soggy salad.

    Swap option: Feel free to add your favorite vegetables to this dish. You can also use whatever is at the farmer's market that week. My friend even likes to add canned artichoke hearts and hearts of palm.

    Preparation

    1.

    In large bowl, whisk together first seven ingredients.

    2.

    Wash and cut vegetables into bite sized pieces then add to bowl and stir to coat.

    3.

    Marinate overnight, stirring often. Serve at room temperature.

    This recipe is brought to you by TODAY with our partner Tasty and our sponsor Tums.