Lemony Marinated Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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MAKING this salad was a good way to ensure that my daughters and other picky eaters would eat - and enjoy - their vegetables. I prepare it for picnics, simple buffets and the holidays. It's so colorful and tasty. -Helen Vail, Glenside, Pennsylvania Ingredients:
1 cup fresh brussels sprouts |
1/2 pound carrots, cut into 1/2-inch slices |
3 cups cauliflowerets |
1-1/2 cups broccoli florets |
3 tablespoons lemon juice |
2 teaspoons vegetable oil |
2 teaspoons minced fresh parsley |
1 garlic clove, minced |
1 lemon peel strip, 2-1/2 inches x 1/2 inch |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon salt, optional |
1/8 teaspoon pepper |
2 cups cherry tomatoes |
Directions:
1. Place brussels sprouts and carrots in a large saucepan; add 1 in. of water. Bring to a boil; cook for 3 minutes. Add cauliflower and broccoli; return to boil. Cook for 5 minutes or until vegetables are crisp-tender. Rinse in cold water; drain. In a large bowl, combine lemon juice, oil, parsley, garlic, lemon peel, oregano, basil, salt if desired and pepper. Add cooked vegetables and the tomatoes; toss to coat. Cover and refrigerate for at least 8 hours. Discard lemon peel. Yield: 6-8 servings.
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