Recipe by Marcelle Bienvenu
These Marinated Mixed Vegetables features crisp seasonal vegetables tossed in a tangy garlic-Dijon marinade for a fresh and flavorful make-ahead side dish.
Marinated Mixed Vegetables
Makes 6 to 8 servings
Ingredients
- 3 cloves garlic, crushed
- 1 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- ¼ teaspoon sugar
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 small head cauliflower, broken into florets
- 3 carrots, cut crosswise into ¼-inch slices
- 1 large green or red bell pepper, cut into strips
- ½ pound haricots verts beans, trimmed and blanched in salted boiling water
- 1 large zucchini, cut into strips
- ½ pound cherry tomatoes
Instructions
- In a medium-size mixing bowl, combine garlic, oil, lemon juice, vinegar, sugar, and mustard. Whisk together and then season with salt and black pepper.
- Put the vegetables in a large shallow container with a lid. Pour in the marinade, and toss to coat evenly. Cover with the lid, and marinate, tossing the vegetables two to three times, for at least 24 hours.
