Zesty Marinated Vegetables

zesty marinated vegetables
Zesty Marinated Vegetables
Makes about 9 cups
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  1. 2 cups fingerling potatoes
  2. 1/2 cup white wine vinegar
  3. 1/3 cup olive oil
  4. 2 teaspoons minced garlic
  5. 1 teaspoon lemon zest
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 2 cups mini sweet peppers, quartered
  9. 2 cups cherry tomatoes, halved
  10. 1 (8-ounce) package baby portobello mushrooms, halved
  11. 1 zucchini, cut into strips
  1. In a large Dutch oven, bring potatoes and water to cover to boil over medium-high heat. Reduce heat, and simmer for 8 minutes or until tender; drain.
  2. In a large bowl, stir together vinegar and next 5 ingredients. Stir in potatoes, peppers, and all remaining ingredients. Cover and refrigerate for at least 4 hours before serving.
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