Marinated Vegetables

• 1 clove garlic peeled
• 2 sprigs rosemary
• 1 sprig thyme
• 1 bay leaf
• 10 whole peppercorns
• 1 teaspoon sugar
• 1 cup vegetable stock
• 1/3 pound onions small, or shallots, peeled
• 1 red bell pepper seeded and cut into pieces
• 2/3 pound green beans trimmed and cut in half
• 1/2 pound mushrooms halved
• 2/3 pound zucchini sliced
• 1 eggplant halved and sliced, put the slices in salt water to avoid browning
• 1/2 cup olive oil
• 1/2 lemon juiced

1. For the marinade: Bring the garlic, fresh herbs, peppercorns, sugar and vegetable stock to a boil. Remove from heat, cover and let the stock stand for about 10 mins.
2. Cook the onions, peppers and beans in the marinade for 10-15 mins until they're al dente. Remove the vegetables with a slotted spoon and place them in a bowl. Cook the rest of the vegetables for 8-10 mins over a medium heat, then remove them and put them in the bowl with the onions, peppers and beans. Pour the hot marinade through a strainer over the vegetables. Add the olive oil and lemon juice. Season to taste. Leave to cool, cover and chill in the fridge overnight. Drain and serve. The vegetables are a good accompaniment to grilled lamb chops. The marinated vegetables will keep in the fridge for 3-4 days.

clove garlic, rosemary, thyme, bay leaf, peppercorns, sugar, vegetable stock, onions, red bell pepper, green beans, mushrooms, zucchini, water, olive oil, lemon juiced

Taken from www.yummly.com/recipe/Marinated-Vegetables-1412523 (may not work)