Sunday, July 3, 2016

Marinated Peppers and Mushrooms

Marinated Peppers and Mushrooms
By Denise M. Baran-Unland

1/3 cup cider vinegar
¼ cup olive oil
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup cherry or grape tomatoes, halved
¼ teaspoon garlic powder
1 8 ounce package fresh button mushrooms, halved
¾ cup green onions, thinly sliced
2 bell peppers, any color, cut into 1-inch pieces

In large plastic or glass bowl, combine vinegar, oil, seasoning, salt and garlic powder; mix well. Add vegetables and stir to coat. Cover and refrigerate overnight to blend flavors. Stir before serving; serve with slotted spoon. Refrigerate leftovers. Yield: 6-8 servings,

Note from Sarah Stegall: “My mom (Denise M. Baran-Unland) first made this salad for a church dinner. We were told to stay out of the fridge, but we didn’t. Mushrooms were expensive, and she only bought them to treat the church. We figured we probably wouldn’t get any of them, so three of us pilfered the mushrooms out of this salad as a midnight snack before the newspaper routes.”

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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