Marinated Vegetables

• 8 cups leftover vegetables (such as carrots, green beans, cauliflower and or or brocolli)
• 2 cups grape tomatoes, halved
• 34 cup olive oil
• 14 cup red wine vinegar
• 2 tablespoons sugar
• 2 garlic cloves, pressed
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 12 teaspoon sugar
• 12 teaspoon hot pepper sauce

1. Place cooked/leftover vegetables in a large strained and place stainer into a large pot of boiling water for 30 seconds (this removes butter and seaoning that was on vegetables).
2. Rinse with cold water and pat dry.
3. Transfer to a large bowl and toss with tomatoes.
4. Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
5. Pour onto vegetables and toss well.
6. Cover and refrigerate for 6 hours or up to 2 days.
7. Bring vegetables to room temperature before serving and season with salt and pepper if desired.

leftover vegetables, grape tomatoes, olive oil, red wine vinegar, sugar, garlic, thyme, salt, sugar, hot pepper

Taken from www.food.com/recipe/marinated-vegetables-194072 (may not work)