Marinated Veggies

 

1/3

cup olive or vegetable oil

1/4

cup balsamic or red wine vinegar

2

tablespoons sugar

1

clove garlic, finely chopped

4

cups cooked broccoli or Brussels sprouts

2

cups cherry tomatoes, cut in half

3

cups mushroom halves or fourths (8 ounces)

Lettuce leaves, if desired

• 1 Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• 2 In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
• 3 Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.