Serves 8 to 10
Ingredients:
4 Carrots, cut into bite-size pieces
3 cups Mushrooms, (small whole fresh)
2 Yellow Summer Squash or Zucchini, cut into bite-size pieces
2 Cucumbers, cut into bite-size pieces
2 Red Onions, halved and cut into thin wedges
2/3 cup White Wine Vinegar
1/2 cup Water
1/2 cup Olive Oil
1 tsp. dried Marjoram
1 tsp. Black Peppercorns, crushed
1/2 tsp. Coriander
1/2 tsp. Mustard Seeds
1/4 Tsp. Salt
Half-fill a large saucepan with water and bring to a boil
over high heat.
Add the carrots, reduce the heat,
and
simmer, uncovered, for a few more minutes;
then add
the mushrooms and squash.
Simmer, uncovered, for 3
minutes more or until almost tender.
Drain the vegetables thoroughly in a colander,
rinse
with cold water, and drain again.
Transfer the vegetables to a large glass bowl.
Stir in the
cucumber pieces and red onion slices.
Toss to combine.
Pour on the white wine vinegar, water, and olive oil.
Add the marjoram, crushed black peppercorns, coriander,
mustard seeds, and salt. Cover to toss and blend.
Refrigerate at least 6 hours prior to serving.
Make sure
to stir or toss occasionally
to balance the savory flavors
throughout the vegetables.
To serve, use a slotted spoon to remove vegetables from
marinade.
Serve with picks, if desired.
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