Vegan Recipes - Appetizers

Encino Cocktail Vegetables

Submitted by Dona

Ingredients:

1/2 cup vinegar
2 Tablespoons dried tarragon
1/2 cup oil
1 teaspoon garlic salt
1/2 teaspoon sugar or other dry sweetener
4 to 5 medium carrots, peeled and sliced diagonally
2 4-ounce cans button mushrooms, drained
1 can black pitted olives, drained
1 10-ounce jar cocktail onions, with liquid
2 cans artichoke hearts, drained and halved or quartered

Directions:
Mix vinegar, tarragon, oil, garlic salt and sugar in saucepan; bring to a boil.

Add carrots and mushrooms; cook over medium heat 5 to 7 minutes or until carrots are crisp tender.

Put other vegetables in a bowl, including liquid from onions. Pour hot carrot mixture over all and let cool. Refrigerate for at least 8 hours.

Drain and serve in a glass bowl with cocktail picks.

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