Marinated Vegetables
Marinated Veggies
12 cups assorted vegetables (such as cauliflower, carrots, zucchini, peas, sweet or green onions)
1 cup pitted, minced olives (optional)
1 cup cherry tomatoes (optional)
Marinade:
1 cup olive oil
½ cup balsamic vinegar
½ cup apple cider vinegar
3 tablespoons maple syrup
3 tablespoons stone ground mustard
½ cup chopped fresh herbs (such as cilantro, parsley, thyme, sage, fennel, dill, basil)
2 teaspoons salt
Prepare the vegetables by chopping them into large bit-sized pieces (leave the cherry tomatoes whole). In a large saucepan, place the vegetables (except the cherry tomatoes and olives, if using) in a steamer basket set over water and cover the pan. Steam the vegetables for about 3 to 4 minutes – they should be brightly colored but still crunchy. Immediately remove from the heat and submerge the vegetables in cold or iced water. Drain, add the tomatoes and olives, if using, and set aside.
While the vegetables cool, whisk together the olive oil, vinegars, maple syrup, mustard, herbs, and salt. Pour the marinade over the cooled vegetables. Chill overnight if possible.
**Recipe adapted from Cooking Up the Good Life: Creative Recipes for the Family Table.
