Marinated Garden Vegetables With Curry Dressing

This dish is beautiful and delicious. The curry sets the stage for this tasty marinade. The added beauty to this dish is that you can add or mix as many colorful vegetables into the fold as you choose and you will always have an incredible dish, every time!

3 cups Carrots sliced into 1/4-inch rounds

2 cups Green beans, trimmed

1/2 cup red onion, diced

1 cup red bell pepper cut into 1/4-inch cubes

1/2 cup olive oil

3 Tbs lemon juice, freshly squeezed

1 Tbs ginger, finely grated

1 tsp garlic, minced

1 tsp tarragon

3 Tbsp dill, fresh minced

1/2 tsp pepper, or to taste

1 tsp curry powder

1 tsp salt, or to taste

1/2 tsp agave nectar

Procedure

1 Wash and dry all your produce.

2 Chop onions, place them into a mixing bowl and sprinkle with a pinch of salt. Massage the onions to get a wilted or cooked effect. Let them rest.

3 Chop carrots and red pepper. Carrots are cut into thin (1/4 inch or thinner) coins and the red pepper is diced. Trim the beans.

4 Add all the vegetables to your mixing bowl and mix with the onions.

5 Prepare the marinade.

6 Add the olive oil, lemon, ginger, garlic, tarragon, dill, honey, salt and pepper to a small bowl and blend together. Place vegetables into a 9x12 baking dish and pour marinade over them. Mix well.

7 Place baking dish into dehydrator on 105 degrees for 2 to 8 hours, depending on the desired texture.

8 The vegetables should be 'al dente' - not too crisp and not too soggy.

9 Once desired texture is achieved, remove the dish from dehydrator and serve. These vegetables are fantastic warm or cold. 10 Keep leftovers in a airtight container in refrigerator for up to one week

Servings: 6

Yield: 6

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