Leftover Vegetables Marinated With Garlic and Thyme

1. 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.

2. 2

   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.

3. 3

   Immediately dip vegetables into cold water to stop from over-cooking, then pat dry.

4. 4

   Whisk 2 Tbs water with the vinegar thru salt to combine.

5. 5

   Whisk in oil in a slow steady stream.

6. 6

   Refrigerate, covered, overnight.

7. 7

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.