Leftover Vegetables Marinated With Garlic And Thyme

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 8 cups cooked leftover vegetables, of your choice
• 1 lb cherry tomatoes or 1 lb grape tomatoes, halved
• 1/4 cup red wine vinegar
• 1/2 teaspoon hot pepper sauce (or to taste)
• 2 -3 garlic cloves, minced
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup olive oil

Recipe

• 1 if any of the vegetables were originally cooked with butter or other seasonings, quickly (about 30 sec) immerse them in boiling water and remove; you'll have to do this in batches. i use a common fold-up metal vegetable steamer for this but with enough water heated in the pan to cover the veggies; you could also just use a strainer if you have one the right size.
• 2 immediately dip vegetables into cold water to stop from over-cooking, then pat dry.
• 3 whisk 2 tbs water with the vinegar thru salt to combine.
• 4 whisk in oil in a slow steady stream.
• 5 refrigerate, covered, overnight.
• 6 serve at room temperature.