Rainbow Vegetable Tray

by Kathleen Morrison

Prep time: 0:20 Overall time: 8:00

Servings: 25 servings

INGREDIENTS

1 bottle (14 oz.) baby corn on the cob
1 can (14 oz.) artichoke hearts, drained and halved
1 bottle (12 oz.) baby whole carrots, drained
1 bottle (9 oz.) whole mushrooms, drained
1-1/3 cup apple cider vinegar
2/3 cup vegetable oil
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cup finely chopped green bell pepper
1 cup finely chopped purple onion
1 jar (4 oz.) pimento, drained and diced
Lettuce leaves

INSTRUCTIONS

Place corn, artichoke hearts, carrots and mushrooms into separate zip-lock bags or shallow glass dishes. Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight. Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks.

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Tagged: appetizers, vegetabletray add tags

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