Marinated Vegetables

Name: Marinated Vegetables
Ingredients: 2 cup extra-virgin olive oil; 1/2 cup balsamic vinegar; 3 tablespoons chiffonade of basil; 1 tablespoon minced garlic; Salt and pepper; 1 bunch of blanched asparagus; 6 ounces of artichoke hearts, quartered; 1 medium red onion, cut into rings; 1/2 pound blanch haricots verts; 1 cup Calamata olives; 1/2 pound baby carrots, blanched; 8 new potatoes, quartered, fork tender; 10 basil leaves; 6 slices 2-inch fresh Mozzarella cheese; Baguette of French bread

15 ingredients

4 steps

Ingredients

2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
3 tablespoons chiffonade of basil
1 tablespoon minced garlic
Salt and pepper
1 bunch of blanched asparagus
6 ounces of artichoke hearts, quartered
1 medium red onion, cut into rings
1/2 pound blanch haricots verts
1 cup Calamata olives
1/2 pound baby carrots, blanched
8 new potatoes, quartered, fork tender
10 basil leaves
6 slices 2-inch fresh Mozzarella cheese
Baguette of French bread

Directions

1

In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together.
2

Season with salt and pepper.
3

Arrange the vegetables and cheese in a rectangle in a sealable plastic container.
4

Pour the vinaigrette over the vegetables and refrigerate overnight.