tangy marinated vegetables

I almost passed this recipe by, because the picture makes it looks like vegetables in water. But when I read the ingredient list, I saw that it was full of red wine vinegar, olive oil, and tons of spices. I used balsamic vinegar instead of red wine vinegar, mostly because I absolutely love balsamic vinegar, but also because I am out of red wine vinegar.

The other thing was the spices-this recipe called for 2 Tablespoons each of dried basil, dried oregano, and dried parsley. That sounded a little excessive, and I was out of oregano and parsley, so I used 1 T basil, 1/2 T dried thyme, and a big dash of dill. I know, I really changed this recipe around a lot. It turned out really good, but the spices are strong! I would definitely start small and add more as it marinates if needed.

I was kind of surprised that the liquid didn't fill the jar up, so I shook it and turned it upside down pretty frequently. After about a day marinating, you'll want to drain off the marinade because it is mostly oil. I was originally thinking that it would be something you could keep in the fridge in the marinade for a long time, but I think it would make the veggies too soggy and gross after a couple of days.

This is a nice recipe for times you really don't feel like cooking, or a good way to use up vegetables if you don't have a lot of ingredients on hand. It is also a great way to make raw vegetables a little more interesting and flavorful. But why did they suggest such boring vegetables? I am totally going to keep experimenting with this one-fennel, sweet onion, cauliflower, jicama, there are just endless possibilities. It has a fairly intense flavor, so I don't think you would want to eat a big pile of it, so I would recommend not making too much at once. The recipe in the magazine is just about right.

Here's the recipe!

Check out my picture-I tried to take it so you can see the boring bland magazine picture, too. Why??