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+ servings

Marinated Italian Vegetables

Course: Appetizer, Lunch, Salad, Vegetarian
Cuisine: American, Italian, Vegan, Vegetarian
Yield: 20 people

Materials

  • 2 heads broccoli cut into florets
  • 5 heads cauliflower cut into florets
  • 1 pound mushrooms halved
  • 3 red bell peppers julienne (cut into long strips)
  • 1 pound green peas
  • 8 carrots sliced

DRESSING

  • 1 red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 4 cups white balsamic vinegar
  • 1 cup Dijon mustard (low-sodium)
  • 1/4 cup Italian herbs (a blend)

Instructions

  • Cut vegetables (broccoli through carrots) as described.
  • Blanch or steam vegetables until tender, but not fully cooked.
  • Place vegetables in refrigerator to cool.
  • For dressing, place vegetables (onion and peppers) in food processor and process until liquefied.
  • Add vinegar, mustard, and herbs. Process until well mixed.
  • Place vegetables in a bowl and toss with dressing.
  • Refrigerate until chilled.