Marinated Vegetables

Name: Marinated Vegetables
Ingredients: 1 medium cauliflower, cut in 1-inch pieces; 1 medium bunch broccoli, cut into 2-inch stalks; 2 medium carrots, thinly sliced; 1/2 lb. mushrooms, sliced; 1 small zucchini or yellow squash, sliced; 1 bell pepper, thinly sliced; 1/2 to 3/4 c. Filippo Berio olive oil; 3 to 4 cloves garlic, minced; 1 tsp. salt; freshly ground pepper; 1 tsp. dried or several Tbsp. fresh herbs (such as oregano, marjoram, dill, basil, chives or thyme); 1/3 c. balsamic or red wine vinegar

12 ingredients

6 steps

Ingredients

1 medium cauliflower, cut in 1-inch pieces
1 medium bunch broccoli, cut into 2-inch stalks
2 medium carrots, thinly sliced
1/2 lb. mushrooms, sliced
1 small zucchini or yellow squash, sliced
1 bell pepper, thinly sliced
1/2 to 3/4 c. Filippo Berio olive oil
3 to 4 cloves garlic, minced
1 tsp. salt
freshly ground pepper
1 tsp. dried or several Tbsp. fresh herbs (such as oregano, marjoram, dill, basil, chives or thyme)
1/3 c. balsamic or red wine vinegar

Directions

1

Steam vegetables until just tender in the following groups: cauliflower, broccoli, carrots, mushrooms and zucchini, bell pepper.
2

Meanwhile, combine olive oil, garlic, salt, pepper and herbs in a large bowl.
3

Add the steamed vegetables (okay if still hot).
4

Mix well.
5

Stir in vinegar within 30 minutes of serving to retain bright vegetable colors.
6

Serves 6 to 8.