Marinated Lemon Vinaigrette Vegetables |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A very colorful and delicious make ahead dish for your next party or picnic. Ingredients:
1 cup fresh brussels sprout |
1/2 lb carrot, cut into 1/2-inch slices |
3 cups cauliflower florets |
1 1/2 cups broccoli florets |
1/4 cup lemon juice |
2 tablespoons vegetable oil |
2 teaspoons minced fresh parsley |
1 garlic clove, minced |
grated lemon zest (to taste) |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups cherry tomatoes |
Directions:
1. Place brussels sprouts and carrots in a large saucepan and add water to cover.
2. Bring to a boil and cook for 3 minutes.
3. Add cauliflower and broccoli and return to a boil.
4. Cook for 5 minutes or until vegetables are crisp-tender.
5. Rinse in cold water and drain.
6. In a large bowl, combine lemon juice, oil, parsley, garlic, lemon zest, thyme, basil, salt and pepper.
7. Add cooked vegetables and the tomatoes and toss to coat.
8. Cover and refrigerate for at least 8 hours.
9. Note: I like to combine vinaigrette ingredients and let them sit for a while for the flavors to develop before adding the veggies.
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