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