Ingredients

Instructions

  1. Place cooked/leftover vegetables in a large strained and place stainer into a large pot of boiling water for 30 seconds (this removes butter and seaoning that was on vegetables). Rinse with cold water and pat dry. Transfer to a large bowl and toss with tomatoes.
  2. Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
  3. Pour onto vegetables and toss well.
  4. Cover and refrigerate for 6 hours or up to 2 days.
  5. Bring vegetables to room temperature before serving and season with salt and pepper if desired.