Marinated, Mixed Vegetables |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is one of my favorite summer side-dishes. Though it's great any time of the year, it's particularly good when fresh, locally-grown produce is available. The marinade, an improvisation from some forty years ago, has withstood the test of time to become my signature salad dressing/marinade. Try it with your favorite salad ingredients or as a marinade for seafood. Ingredients:
4 quarts water |
1 tablespoon salt |
2 cups cauliflower florets |
1 cup carrot, sliced into 1/2-inch rounds |
1 cup green beans, cut into 1-inch pieces |
2 cups fennel bulbs, chopped |
8 ounces white mushrooms, thinly sliced |
1 1/2 cups red onions, finely chopped |
3 tablespoons fresh cilantro leaves, chopped |
1 teaspoon lemon zest, freshly-grated |
1/3 cup lemon juice, freshly-squeezed |
1/4 cup soy sauce |
1/2 cup olive oil |
2 1/2 teaspoons madras curry powder |
Directions:
1. In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
2. To prepare marinade, whisk all ingredients together in small bowl.
3. Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.
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