Italian Marinated Vegetables

INGREDIENTS

• 1 cup of cauliflower florets

• 1 bunch of broccoli rabe, trimmed and chopped

• 4 carrots sliced

• 3 stalks of celery, sliced

• 1 green bell pepper, cut into chunks

• 1 red bell pepper cut into chunks

• 1 cup of zucchini, sliced

• 6 button mushrooms, sliced

• 1 cup of marinated artichoke hearts, quartered

• 1/2 cup of black olives, sliced

• 1 clove of garlic, chopped

• 1/4 cup of red wine vinegar

• 1/4 cup of fresh squeezed lemon juice

• 1 Tbls of Dijon mustard

• 1/2 cup of vegetable oil

• 1/4 cup of extra virgin olive oil

• 4 fresh basil leaves, chopped

• 1 Tsp of dried oregano

• 1/2 tsp of dried rosemary

• 1/2 tsp of dried thyme

• 1 tsp of sugar

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

  PREPARATION

• In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp.

• Remove the vegetables and cool.

• In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper.

• Cover and refrigerate overnight.

• Or place in large glass jars and refrigerate.

• Serve chilled or room temperature.

• The vegetables should last up to a week in the fridge.