MARINATED VEGETABLES

Here in Puerto Rico, we are limited with the selection and quality of produce at the local Supermarket. It is also very expensive due to most of being imported. Sadly, we aren't always able to incorporate as much fresh produce in our recipes as we would like. Today, was an exception. I just bought a nice serving bowl and I thought it would look terrific with some rice and vegetables. So came the idea of this marinated vegetable dish served over yellow rice.



Ingredients:
-2 cups red wine vinegar
-2 tablespoons salt
-2 teaspoons dry oregano
-2 bay leaves
-2 gloves garlic, peeled
-1 cup extra virgin olive oil
-1 cup rice (yellow coloring optional)
-1 head broccoli
-1 eggplant sliced 1/2 inch thick
-2 medium carrots sliced 1/2 thick
-1 onion, cut into eights
-Fresh ground pepper, salt, parsley

*Again, our produce is limited but feel free to add celery, squash, zucchini, bell peppers, cauliflower, etc.

Directions
1. Add the vinegar, salt, oregano, bay leaves, garlic, olive oil and 4 cups of water in a large pot and bring to a boil.
*Begin to cook the rice.
2. Once water is boiling, add the broccoli and cook for a minute.
3. Add the rest of the vegetables.
4. Cover and turn off the heat.
5. Let cool around room temperature.
6. Drizzle vegetable with some olive oil.
7. Serve over yellow rice.
8. Add some the liquid from the pot, fresh ground pepper, salt and fresh chopped parsley.

The red wine vinegar really makes the dish. Make the plate colorful. You can substitute the rice for pasta if you would like. Serve it both hot and cold. This dish will produce multiple leftover meals!

*Recipe from Mark Bittman's, "How to Cook Everything"