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| Marinated Vegetable Salad in a Pumpkin
1 cup of cauliflower flowerets
1 cup of thinly sliced carrots
1 cup of sliced fresh mushrooms
1 cup of sliced Brussels sprouts
1 cup of thinly sliced yellow squash
1 cup of broccoli flowerets
1 1/2 cup of thinly sliced zucchini
3/4 cup of lemon juice
3/4 cup of oil
3 tablespoons of sugar
1 - 1 1/2 teaspoon of dried oregano
1 tablespoon of salt
1/2 teaspoon of pepper
1/2 cup of thinly sliced radishes
2 cups of cherry tomatoes |
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Combine vegetables in large shallow container. Combine marinade ingredients well; pour over vegetables; toss lightly. Cover, chill at least 12 hours; stirring occasionally. Stir in radishes and cherry tomatoes before serving. Take to picnic in hollowed out pumpkin, replace lid. (NOTE: Be creative with any combination of vegetables available.)
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