Ingredients:
8 cups cooked leftover vegetables, of your choice
1 lb cherry tomatoes or 1 lb grape tomatoes, halved
1/4 cup red wine vinegar
1/2 teaspoon hot pepper sauce ( or to taste)
2 -3 garlic cloves, minced
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup olive oil
Directions:
If any of the vegetables were originally cooked with butter or other seasonings, quickly (about 30 sec) immerse them in boiling water and remove; you’ll have to do this in batches. I use a common fold-up metal vegetable steamer for this but with enough water heated in the pan to cover the veggies; you could also just use a strainer if you have one the right size.
Immediately dip vegetables into cold water to stop from over-cooking, then pat dry.
Whisk 2 Tbs water with the vinegar thru salt to combine.
Whisk in oil in a slow steady stream.
Refrigerate, covered, overnight.
Serve at room temperature.
Servings: 8
Time preparation: 15 min.
Time total: 15 min.