Mediterranean Vegetable Combo With Warm Grapefruit Marinade
From notyourmomma 16 years ago
- 15 minutes to make
- Serves 6
A tailgate must! Dressing is made with grapefruit juice and the veggies sit in the dressing overnight. It has terrific flavors and is quite filling. My mom's answer to the three bean salad.
Ingredients
- 3/4 cup of salad oil, divided shopping list
- 3 cloves of garlic minced shopping list
- 1/2 lb of sliced mushrooms shopping list
- 1 3/4 cups of fresh grapefuit juice shopping list
- 1/2 cup of catsup (yes catsup) shopping list
- 1 teaspoon of sugar shopping list
- 2 teaspoons of salt shopping list
- 2 tbsp of mustard (yes mustard) shopping list
- 3 dashes of Tabasco shopping list
- 1 green pepper, diced in fairly large chunks shopping list
- 2 large carrots, peeled and cut in julienne strips shopping list
- 2 ribs of celery, cut in diagonal pieces shopping list
- 1 can of drained chick peas shopping list
- 1 can of artichoke hearts, drained shopping list
- 1 tomato cut in wedges (I use a cup of cherry tomatoes instead) shopping list
- 2 cups of cauliflowerets shopping list
- 8 scallions diced shopping list
How to make it
- Heat scant 3 tbsp of oil in heavy skillet, add garlic and mushrooms and cook briefly. Add remaining oil, grapefruit juice, catsup, sugar, salt, mustard, tabasco and heat to just below boiling.
- Place all the remining ingredients in a large glass bowl.
- Pour hot marinade over the vegetables. Cover and marinate in the refrigerator for 12 hours or more. Stir occasionally.
- Drain and serve.
People Who Like This Dish 2
- waterlily Joplin, MO
- notyourmomma South St. Petersburg, FL
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