Sunday, December 8, 2013
This was a recipe we used at a restaurant I worked at while living in Minnesota. And it was their most requested recipe. The owner never gave the recipe away until she closed the restaurant and published a cookbook (so I'm not giving away any secrets!) We served this as a garnish with all of the sandwiches and most of the hors d'oeuvres.
It is so simple, so pretty, and so delicious! As a snack or a garnish. We used a crinkle cutter for a prettier presentation, but you can certainly simply use a knife. Whatever you use, just try it!
3 tsp minced garlic
1/2 cup water
1/2 cup distilled vinegar
4 Tbsp vegetable oil
1/2 tsp seasoned salt
1/2 tsp dried dill weed
4 carrots, julienned
2 green zucchini, julienned
2 red peppers, julienned
Monterey Jack cheese, cut into thin strips
Green onion tops, cut into strips
To make the marinated vegetables:
Mix marinade vegetables in a plastic ziplock bag. Add vegetables, turn bag to coat. Refrigerate overnight, turning bag occasionally.
If you would like to make elegant vegetable bundles:
Put onion tops in boiling water for a second or two; remove and cut into strips. Select one of each vegetable strip, add a strip of Jack cheese; stack up and tie with an onion green.