Giardiniera is a pickled condiment that can be customized to fit your preference.
This recipe changes the tradition recipe a bit by the addition of the vermouth. The vermouth gives the earthy vegetables an even earthier feel.
The vegetables come out crisp with a hint of the vinegar flavoring.
You can do so many things with the basic recipe. Try chopping up the vegetables finely and mixing it with mayonnaise for an interesting sandwich spread. Or don’t chop them and layer them on your favorite sandwich.
Basically, if you could put a pickle on it – you can use these vegetables instead!
For a spicy kick – add hot peppers to the marinade.
I served the vegetables with an antipasti, they were a great accompaniment to the meat and cheeses.
I even had enough left over to can two jars for later use.
MARINATED VEGETABLE MEDLY
10 Ounces Condensed Chicken Broth
¼ Cup Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Dry Vermouth
1 Package Italian Salad Dressing Mix
2 Cups Thinly Sliced Sweet Potatoes
2 Cups thinly Sliced Zucchini
1 Cup Thinly Sliced Broccoli Flowerets
1 Cup Thinly Sliced Cauliflower Flowerets
1 Cup Thinly Sliced Mushrooms
1 Cup Cherry Tomatoes, Cut In Half
Combine broth, vinegar, oil, vermouth and salad dressing mix. Arrange vegetables in a shallow coverable dish. Pour marinade over vegetables. Stir to combine. Cover and refrigerate at least 6 hours or overnight. Stir occasionally. Drain before serving.
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