Marinated Vegetables

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!

MARINATED VEGETABLES

Marinade:
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

Vegetables:
4 carrots, julienned
2 green zucchini, julienned
2 red peppers, julienned

Optional:
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.