Marinated Vegetables with Garlic and Thyme

• 8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)
• 2 cups grape tomatoes, halved lengthwise (about 1 pound)
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 2 garlic cloves, pressed
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon hot pepper sauce

1. Place cooked leftover vegetables in large strainer.
2. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds.
3. Rinse with cold water; pat dry.
4. Transfer to large bowl and mix in tomatoes.
5. Whisk all remaining ingredients in bowl; toss with vegetable mixture.
6. Cover and refrigerate at least 6 hours and up to 2 days.
7. Bring vegetables to room temperature.
8. Season with salt and pepper; serve.

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

Taken from www.epicurious.com/recipes/food/views/marinated-vegetables-with-garlic-and-thyme-108808 (may not work)