Vegetables Marinated in a Garlic Dressing |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy! Ingredients:
3 cups cauliflower florets, blanched |
2 cups cherry tomatoes, stems removed |
1 large yellow bell pepper, seeded, thinly sliced (or red pepper) |
1 (8 ounce) can jumbo pitted ripe olives |
1/2 cup extra virgin olive oil |
1/3 cup white wine vinegar (or apple cider vinegar) |
1 tablespoon dijon mustard |
4 garlic cloves, slivered |
1 -2 teaspoon sugar, to taste (optional) |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon fresh ground black pepper |
3 cups broccoli florets, blanched |
Directions:
1. Blanch cauliflower and broccoli by bring water to a boil in a pot and then add in both vegs. Leave in 1 minute, then remove to a bowl of ice cold water to stop the cooking process. Drain well.
2. In a medium glass bowl(or stainless steel), combine cauliflower, tomatoes, pepper slices, and olives.
3. In a jar with tight fitting lid, combine oil, vinegar, mustard, garlic, sugar if using,salt, basil, and black pepper.
4. Cover tightly and shakke until well mixed. pour over vegetable mixture; cover tightly and refrigerate several hours or overnight.
5. Cover and refrigerate broccoli separately.
6. Just before serving, add broccoli to marinated vegetables and toss to combine well. Enjoy!
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