Vegetable Pupus

Dora Jane Cole

• 1 pkg. baby brussel sprouts
• 3 Tbsp. olive oil
• 2 Tbsp. red wine vinegar

Cook sprouts as package directs – drain. Drizzle with oil and vinegar while hot. Chill – add salt and pepper to taste. Serve very cold.

• 6 medium zucchini, peeled and cut in strips
• Lemon
• Garlic salt
• Dried parsley
• Fresh ground pepper
• 1 Tbsp. vegetable oil

Drizzle the lemon juice over zucchini strips. Toss gently to coat. Let stand 10 minutes; drain juice off. Add 1 to 2 tablespoons oil, garlic salt, parsley. Mix gently; chill well.

• 4 large carrots
• 1 Tbsp. butter
• 2 Tbsp. olive oil
• 1 small onion sliced thin
• 1/2 c. white wine vinegar
• Chopped parsley
• Make spice bag of: 2 tsp. pickle spice and 1 bay leaf

Peel and slice carrots in 1/8-inch slices, set aside. In a large skillet heat oil and butter and cook onion until just limp. Remove onion from pan, add carrots and cook 5 to 7 minutes. Add vinegar and seasoning bag. Simmer until carrots are almost tender – add onions stir. Remove spice bag and chill. Sprinkle with parsley. Serve at room temperature.

Arrange the 3 vegetable Pupu’s on Lazy Susan.