Marinated, Mixed Vegetables

• Vegetables
• 4 quarts water
• 1 tablespoon salt
• 2 cups cauliflower florets
• 1 cup carrot, sliced into 1/2-inch rounds
• 1 cup green beans, cut into 1-inch pieces
• 2 cups fennel bulbs, chopped
• 8 ounces white mushrooms, thinly sliced
• 1 1/2 cups red onions, finely chopped
• 3 tablespoons fresh cilantro leaves, chopped
• Marinade
• 1 teaspoon lemon zest, freshly-grated
• 1/3 cup lemon juice, freshly-squeezed
• 1/4 cup soy sauce
• 1/2 cup olive oil
• 2 1/2 teaspoons Madras curry powder

1. In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
2. To prepare marinade, whisk all ingredients together in small bowl.
3. Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.

vegetables, water, salt, cauliflower florets, carrot, green beans, fennel bulbs, white mushrooms, red onions, fresh cilantro, marinade, lemon zest, lemon juice, soy sauce, olive oil, curry powder

Taken from www.food.com/recipe/marinated-mixed-vegetables-318302 (may not work)