Marinated Vegetables

• 2 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar
• 3 tablespoons chiffonade of basil
• 1 tablespoon minced garlic
• Salt and pepper
• 1 bunch of blanched asparagus
• 6 ounces of artichoke hearts, quartered
• 1 medium red onion, cut into rings
• 1/2 pound blanch haricots verts
• 1 cup Calamata olives
• 1/2 pound baby carrots, blanched
• 8 new potatoes, quartered, fork tender
• 10 basil leaves
• 6 slices 2-inch fresh Mozzarella cheese
• Baguette of French bread

1. In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together.
2. Season with salt and pepper.
3. Arrange the vegetables and cheese in a rectangle in a sealable plastic container.
4. Pour the vinaigrette over the vegetables and refrigerate overnight.

extravirgin olive oil, balsamic vinegar, chiffonade of basil, garlic, salt, blanched asparagus, hearts, red onion, verts, olives, carrots, potatoes, basil, mozzarella cheese, bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/marinated-vegetables-recipe.html (may not work)