Marinated Vegetables

• 1 medium cauliflower, cut in 1-inch pieces
• 1 medium bunch broccoli, cut into 2-inch stalks
• 2 medium carrots, thinly sliced
• 1/2 lb. mushrooms, sliced
• 1 small zucchini or yellow squash, sliced
• 1 bell pepper, thinly sliced
• 1/2 to 3/4 c. Filippo Berio olive oil
• 3 to 4 cloves garlic, minced
• 1 tsp. salt
• freshly ground pepper
• 1 tsp. dried or several Tbsp. fresh herbs (such as oregano, marjoram, dill, basil, chives or thyme)
• 1/3 c. balsamic or red wine vinegar

1. Steam vegetables until just tender in the following groups: cauliflower, broccoli, carrots, mushrooms and zucchini, bell pepper.
2. Meanwhile, combine olive oil, garlic, salt, pepper and herbs in a large bowl.
3. Add the steamed vegetables (okay if still hot).
4. Mix well.
5. Stir in vinegar within 30 minutes of serving to retain bright vegetable colors.
6. Serves 6 to 8.

cauliflower, broccoli, carrots, mushrooms, zucchini, bell pepper, filippo berio olive oil, garlic, salt, freshly ground pepper, fresh herbs, balsamic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692586 (may not work)