Jewish Recipes
Sweet-and-Sour Summer Vegetables Recipe
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Sweet-and-Sour Summer Vegetables - pareve

3 small zucchini (about 1 pound) -- sliced very thin
3 small yellow squash (about 1 1/2 pounds) -- sliced very thin
1 red bell pepper -- sliced very thin
1/2 red onion -- sliced very thin
1/2 cup red-wine vinegar
1/3 cup sugar
1/4 cup olive oil
1/2 teaspoon salt
1 large garlic clove -- minced and mashed

In a 1-quart jar with a tight-fitting lid combine the zucchini, the yellow squash, the bell pepper, and the onion. In a saucepan combine the vinegar, the sugar, the oil, and the salt, bring the mixture to a boil, and stir in the garlic. Pour the mixture over the vegetables, close the jar, and turn it upside down to coat the vegetables with the marinade every hour for 6 hours. Drain the vegetables and serve them chilled or at room temperature. The vegetables may be made 1 day in advance and kept covered and chilled.

Serves 4 to 6.

June 1990

Per serving: 131 Calories; 9g Fat (60% calories from fat);
0g Protein; 13g Carbohydrate; 0mg Cholesterol; 178mg Sodium


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