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Marinated Vegetables

  Clean and slice the vegetables. If broccoli is used, cut the stem into strips and put in a pan with salted water to cover. Cook only until tender crisp, do not overcook. Remove the vegetables with tongs and drain on paper towels. In a small bowl, combine the lemon juice, garlic, oil, herbs, salt and pepper. Pour over the vegetables. Sprinkle with lemon zest, if desired. Cover with plastic wrap and refrigerate until cold. Drain with tongs or serve in marinade. Marinade:
4 cloves of garlic, cut into very thin slices
3/4 c. olive oil
1/2 t. oregano
1/2 t. chives
1/2 t. sweet basil
1/2 t. mint leaves
freshly ground black pepper to taste
Vegetables:
whole spring onions or slices of onion
tomatoes, sliced
zucchini, sliced
yellow squash, sliced
asparagus
broccoli
1 T. finely grated lemon zest, yellow part only (optional)
salt to taste (optional)

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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