| 1
bunch broccoli 1 red onion, sliced thin 2 tomatoes, cut in eighths 1 lb fresh mushrooms, sliced 1/2 cup canola or olive oil |
1/2
cup vinegar 1 tsp sugar 1 tsp seasoned salt 1/2 tsp black pepper |
| This recipe
originates with a cook on a tugboat, thus its colorful name. The vegetables marinate for a
long time--this is probably one of the few recipes you have that you must start three days
in advance--but the savory results are worth waiting for. Note that infused flavored oils
or vinegars also work well in this recipe. Cut broccoli into bite-size pieces; peel stem and slice into pieces. Combine all vegetables in a covered bowl or large zip-lock bag. Combine remaining ingredients and pour over vegetables. Stir twice (or turn bag) each day. Serve on the third day. Per serving: 228 cal, 18.8 gm fat, 0 mg cholesterol, 14.9 gm carbohydrates, 4.3 gm fiber, 4.6 gm protein, 257 mg sodium. Serves 4-6.
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