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Friday, June 10, 2016

Marinated Mixed Vegetables

2 medium cucumbers, sliced
2 medium squash, sliced
1 medium onion, sliced into rings
1 cup cherry tomatoes, halved
MARINADE:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
In a small bowl, whisk all marinade ingredients until smooth.
Pour into a bag with veggies.
Seal bag, and turn several times to coat veggies.
Refrigerate for 1-2 hours.
Once the vegetables have marinated, remove from the bag and discard the marinade.
Heat a skillet to medium-high heat.
Toss and stir veggies occasionally in skillet until veggies are tender and browned, about 10 minutes. Serve veggies nice and warm.