Antipesto

By Sarah-Lyn

Ingredients

• 2 heads cauliflower, separated into florets
• 3 green bell peppers, cut into strips
• 2 pkgs. carrots, peeled and cut into sticks
• 1 bunch celery, cut into sticks
• 1 lb button mushrooms
• 1 ½ cups extra virgin olive oil
• 3 cups tarragon vinegar (or another flavored vinegar)
• ½ to ¾ cup granulated sugar
• 3 cloves garlic, minced
• 1 Tbs prepared mustard
• 1 Tbs Kosher salt
• 2 tsp dried tarragon leaves
• fresh ground pepper to taste

Details

Adapted from recipegirl.com

Preparation

Step 1

1. Clean and cut up vegetables.

2. Combine remaining ingredients and pour over vegetables. Taste for additional seasonings.

3. Cover and chill at least 12 hours, but overnight is much better. Turn vegetables occasionally to redistribute vinaigrette.

4. Drain well to serve.

Yield: Great for a party of about 25-30 people (or more if you have lots of appetizers)

Cooking Tips
*Try adding slices of yellow squash and cucumbers.