Marinated Vegetable Platter

Name: Marinated Vegetable Platter
Ingredients: 1/2 cup Mazola Corn Oil; 3 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 2 cloves garlic minced; 2 teaspoons sugar; 1/2 teaspoon dijon mustard; 1 teaspoon Spice Islands Basil crushed; 1 teaspoon Spice Islands Beau Monde Seasoning; 1 teaspoon Spice Islands Dill Weed; 1/4 teaspoon salt or to taste; 1/4 teaspoon Spice Islands Fine Grind Black Pepper; 2 cups cauliflower florets fresh; 2 medium zucchini thinly sliced; 2 cups broccoli florets; 1 red bell pepper thinly sliced; 1 cup baby carrots; 1 red onion sliced; lettuce leaves

18 ingredients

4 steps

Ingredients

1/2 cup Mazola Corn Oil
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 cloves garlic minced
2 teaspoons sugar
1/2 teaspoon dijon mustard
1 teaspoon Spice Islands Basil crushed
1 teaspoon Spice Islands Beau Monde Seasoning
1 teaspoon Spice Islands Dill Weed
1/4 teaspoon salt or to taste
1/4 teaspoon Spice Islands Fine Grind Black Pepper
2 cups cauliflower florets fresh
2 medium zucchini thinly sliced
2 cups broccoli florets
1 red bell pepper thinly sliced
1 cup baby carrots
1 red onion sliced
lettuce leaves

Directions

1

To make Italian Vinaigrette: Combine oil, lemon juice, vinegar, garlic, sugar, mustard, basil, Beau Monde seasoning, dill, salt and pepper in a jar with a tight-fitting lid; cover and shake well.
2

Mix cauliflower, zucchini, broccoli, bell pepper, carrots and red onion in a large bowl. Toss with Italian Vinaigrette.
3

Cover and refrigerate several hours or overnight, stirring occasionally.
4

To serve, drain vegetables, reserving dressing. Arrange lettuce leaves on large platter; top with vegetables and drizzle with dressing. OR use reserved dressing in a tossed salad.