Mustard-and-Herb-Marinated Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

2 small red potatoes (about 6 ounces)

1 1/2 cups small broccoli florets

1 1/2 cups small cauliflower florets

1 1/2 cups cherry tomatoes, halved

1 1/2 cups small mushrooms, halved

1 1/2 cups cubed zucchini

2/3 cup white wine vinegar

1/2 cup water

1/4 cup minced shallots

2 tablespoons dijon mustard

1 1/2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

Directions:

1. Steam potatoes, covered, 15 minutes or until tender. Let cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise.
2. Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and next 9 ingredients (vinegar through red pepper) in a jar; cover tightly, and shake vigorously. Pour over vegetables, and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.

By RecipeOfHealth.com