Fresh Marinated Vegetables

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  • 1 1/2 cups red wine vinegar
  • 3/4 cup olive oil
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 2 cloves garlic, minced
  • 1 pound green beans, halved lengthwise
  • 1 large sweet onion, sliced
  • 2 large red bell peppers, cut into 1-inch chunks
  • 2 large green bell peppers, cut into 1-inch chunks
  • 1 head cauliflower, cut into flowerets
  • 1 bunch broccoli, cut into flowerets
  • 1 pound fresh mushrooms, sliced
  • 1 pint cherry tomatoes


Combine first 6 ingredients in a medium-size non-aluminum saucepan over medium-high heat and bring to a boil. Remove from heat and set aside to cool.

Blanch green beans in boiling water for 1 minute; drain. Combine all vegetables in a large non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated; cover and let marinate in refrigerator for several hours or up to 5 days.

Makes 6 servings.

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  • Name: j mahoney
    Date: August 30th, 2011
    This recipe appeared on the tabasco bottle some years ago. Cherry tomatoes in tabasco sauce and something else. Not cooked delicious