Very Different Vegetable Salad

Name: Very Different Vegetable Salad
Ingredients: MARINADE; 2 cups chicken broth (or stock, 500 ml); 1 1/2 cups dry white wine (375 ml); 1/2 cup lemon juice (125 ml); 3 tablespoons sugar (45 ml); 6 tablespoons parsley, finely chopped (90 ml); 3 garlic cloves (or more, finely chopped); 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; 1 1/2 teaspoons salt; 1 tablespoon Dijon mustard (15 ml); 3/4 cup virgin olive oil (180 ml); SALAD INGREDIENTS; 4 bell peppers, any colour, seeds and ribs removed and sliced into strips; 1 lb fresh mushrooms, sliced (500 g); 1 lb small zucchini, sliced thickly (500 g); 1/2 lb small onion, peeled (250 g); 14 1/2 ounces artichokes, drained (400 g can)

17 ingredients

8 steps

Ingredients

MARINADE
2 cups chicken broth (or stock, 500 ml)
1 1/2 cups dry white wine (375 ml)
1/2 cup lemon juice (125 ml)
3 tablespoons sugar (45 ml)
6 tablespoons parsley, finely chopped (90 ml)
3 garlic cloves (or more, finely chopped)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1 tablespoon Dijon mustard (15 ml)
3/4 cup virgin olive oil (180 ml)
SALAD INGREDIENTS
4 bell peppers, any colour, seeds and ribs removed and sliced into strips
1 lb fresh mushrooms, sliced (500 g)
1 lb small zucchini, sliced thickly (500 g)
1/2 lb small onion, peeled (250 g)
14 1/2 ounces artichokes, drained (400 g can)

Directions

1

*If you cannot find the small (pickling size) or pearl onions, use a large onion, cut into chunks, and separate the layers so you have vaguely square separate bits.
2

Simmer everything for the MARINADE together, EXCEPT the mustard and olive oil, for about 10 minutes.
3

Add the prepared vegetables EXCEPT the artichokes. Start with the peppers and give them a head start, then add the rest. Simmer until just slightly softened and al dente -- not fully cooked. Pull off heat.
4

Quarter the artichokes and add: heat only until artichokes are heated through.
5

Take vegetables out with a slotted spoon and put into a serving dish.
6

Decide how much of the marinade/cooking liquid you want to use over the vegetables, keepin in mind that the olive oil is still to be added.
7

Pour as much of the marinade as you want into a bowl, and whisk in the mustard and olive oil. Taste for seasoning: it might need more sugar or salt.
8

Pour this over the vegetables, cool, cover, and refrigerate for a couple of hours or overnight.