Italian Marinated Vegetables

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.