Fast Marinated Vegetables

• 4 cups fresh broccoli florets
• 4 cups fresh cauliflowerets
• 5 medium carrots, cut into 2-inch thin strips
• 2 cups grape tomatoes
• 1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters
• 1 can (6 ounces) pitted ripe olives, drained and halved
• 1 cup olive oil
• 2/3 cup white wine vinegar
• 1/3 cup sherry or chicken broth
• 4 teaspoons Dijon mustard
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper

1. Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.
2. Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon.

fresh broccoli florets, fresh cauliflowerets, carrots, grape tomatoes, baby corn, olives, olive oil, white wine vinegar, sherry, mustard, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/fast-marinated-vegetables/ (may not work)