Marinated vegetables

This weekend I had a Rat Pack Cocktail Party with some great friends & some family. It was a Wonderful success & tons of fun! It was so great to see everyone get in the spirit & dress up in that Era, as well as have a good time! There were delicious cocktails, mocktails, and plenty of g-free vegan food. One recipe that turned out well was the marinated vegetables that were served in endive “boats” & served cold. They were cooked the day before & placed into the “boats” the next day. Yum!

3 Zucchini washed, ends cut off, sliced into thin slices julienne pieces

3 large carrots, peeled & julienned

2 tspns. olive oil

1 TBSP white distilled vinegar

1TBSP dried parsley

1/8 tspn. ground black pepper

2 small endive


  1. Boil carrots & zucchini in low water in large saute pan for 15-20 minutes. Don’t let burn on pan when water runs out. Stir as it’s cooking to make sure all veggies get cooked.
  2. Drain veggies. Put veggies back in saute pan to quickly cook out the rest of the liquid on low heat for a few minutes.
  3. Put all dressing ingredients in a bowl & stir together & pour in saute pan with veggies. Saute for 5-7 minutes. Stir carefully so as not to get veggies mushy & often to not them burn on pan.
  4. Pour in a no-sugar-added zucchini relish. I get mine from a local farmer who makes her own secret family recipe. It is so delicious & healthy!! The name brand is called “Relish the Harvest*”. Clever name, great relish!
  5. Stir in the relish & cook for another 2 minutes to meld the flavors together. Take off the heat.
  6. Refrigerate for at least an hour, but it’s preferred overnight.
  7. The next day (or after at least an hour) scoop into rinsed endive leaves & serve. Delicious!

*** Peel leaf layers of the endive off & rinse when ready to fill with the veggies, then serve.



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