Use and Care Manual

*Marinated Vegetables

Vegetables are quite nice in the dehydrator in fact just coating vegetables like squash, red

bell peppers and mushrooms with a little bit of high quality extra virgin olive oil and dried

spices will yield a nice soft vegetable within an hour with an enhanced flavor profile. Try the

marinade and vegetable mix below to get an idea of what is possible in your own kitchen.

For the Vegetables:

2 Zucchini or yellow crookneck

2 Portobello Mushrooms

1 Thinly Sliced Red Bell Pepper

For the Marinade:

2 Sun Dried Tomato

2 Roma Tomatos

1 Clove Garlic

1 Tsp. Raw Honey or Agave nectar

½ Cup Fresh Chopped Basil or 2 Tbsp. Dried Basil

½ Cup Extra Virgin Olive Oil

To prepare the vegetables:

Cut squash cut in half and then into half-moon shapes ¼ inch thick. Place in

large mixing bowl. Clean the Portobello mushrooms and dice, add to the vegetable

mixture in the bowl. Thinly slice the red bell peppers lengthwise and toss into the

mixture.

To prepare the marinade:

Combine all ingredients, save olive oil, in a blender. Blend to a puree and then add

the olive oil from the top of the blender while blending to help the mixture emulsify.

To prepare the vegetables:

Toss the marinade over the vegetables until well coated. Place the vegetables in the

dehydrator on a covered tray about 1 inch thick. Dehydrate at 118 for 1-4 hours.

Use immediately. Make 1-2 trays

*Tomatoes and peppers are fast fermenters so in order to prevent fermentation enjoy your

vegetables after 4 hours or let cool, refrigerate and use the very next day.