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Vegetable medley makes quick and delicious use of garden surplus

Thursday, September 30, 1999

Tested by Arlene Burnett

If you're bored with same old same old way of serving vegetables try Vegetable Antipasta. It's easy to prepare and gives you a chance to use the remainder of your garden surplus. The versatility of this recipe is what caught our eye -- it calls for 9 cups of vegetables of your choice. We made this dish in the evening and served it the next day in place of salad and/or vegetable, along with grilled smoked pork chops and baked sweet potatoes.

Vegetable Antipasta

9 cups assorted vegetables (such as zucchini, cauliflower, broccoli, carrots, celery)
3 cloves garlic
1/2 cup olive oil (or vegetable oil)
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon dried oregano or Italian seasoning
1 teaspoon pepper
1 teaspoon sugar
1 cup pitted black olives

Combine all ingredients except olives. Bring to boil. Reduce heat, cover and simmer five minutes or until vegetables are tender crisp. Cool slightly, add olives. Transfer mixture to large bowl, cover and chill 6 hours or overnight.

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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