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Not only are these jars of vegetables visually pleasing, but they are something the recipient can pull out of the refrigerator on a moments notice to serve with lunch or dinner during a season when most of us are pressed for time. Ideally, make these several days before you plan to present the jars, so they have time to marinate.
Presentation Idea: Its fun to pack these in those hinged, clamp-style, wide-mouth mason jars. On a recipe card, pass along this serving suggestion: Dish the vegetables onto a serving plate with a slotted spoon. Surround with chunks of feta cheese and fresh tomato, then garnish with olive oil and lots of freshly ground pepper.
- Cut broccoflower into large, bite-size florets, and place in large nonreactive pot. Cut peppers into long strips about 1/4-inch wide, and add to pot. Add garlic, wine, vinegar, oil and just enough water to not quite cover vegetables. Stir in salt, peppercorns, thyme and basil. Bring liquid to a boil over medium-high heat, stirring occasionally.
- Reduce heat, partially cover and simmer vegetables until broccoflower is softened but still slightly crunchy, stirring occasionally, about 12 minutes. Remove from heat, and cool briefly.
- Spoon some vegetables into clean, wide-mouth quart jars, adding slices of onion and 1 bay leaf in each jar. Fill to within 3/4-inch of rim, then ladle enough hot marinade into each to cover vegetables. Screw on or clamp down lids and cool to room temperature. Refrigerate until needed. These will keep 1 week in refrigerator.
- Serving Size Makes 2 Quarts
- Calories 68
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 275 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g