Gentle Readers, though I had a good lead, the vegetables are currently winning the battle for kitchen supremacy. And there is nothing the Practical Cook abhors more than a good veggie gone bad. What to do? In this case of the following summer vegetables, it’s a dip into a simple marinade for an on-hand summer side.
Quick and Easy Marinated Vegetable Salad Recipe
Please note that all quantities are relative, mix and match to your delight. Also, as you eat the veggies, save the marinade and simply keep replenishing the veg. You can keep this up for about a week. Happy eating.
The Marinade (really, the key part of this):
1/3 cup vegetable oil (I would recommend canola or grapeseed, at least for part, olive tends to congeal)
1/3 cup white vinegar
1/3 cup ketchup (don’t judge, just trust me)
dash of sugar
freshly ground pepper to taste
1 tsp salt
Mix all of the marinade ingredients until they’re well combined in a large bowl with a lid. And by large I mean at least a couple of quarts, because here come the vegetables.
carrot (peeled and sliced into small circles)
onion, small, diced
tomatoes, several, peeled and diced, include their juices
green pepper, cored and diced
cucumbers, peeled and sliced into fairly thin circles, but not paper thin
Add vegetables to marinade in the quantities and ratios of your choice. Taste and adjust seasoning. Refrigerate and marinate at least 4 hours, or overnight. Serve with anything and everything.
Gentle Readers, I would include pictures, but alas, I have to bake myself a birthday peach-blueberry cobbler. I know, the sacrifices the Practical Cook must make. I think it will go nicely with the big honking pile of fries I also intend to consume.
But I digress, what’s your favorite summer side? Post a comment here!
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Up next, Kitchen Tool Talk, Three (More) of My Favorite Things.