Italian Marinated Vegetables
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Lemon Juice (freshly squeezed)2 tsps
Kosher Salt450 g
Broccoli Rabe (trimmed)1 cup
Red Wine Vinegar1 tbsp
Dijon Mustard1 clove
Garlic (chopped)1 cup
Extra-Virgin Olive Oil1 cup
Canola OilDirections:
1
Special equipment: 1 large stock pot with submersible pasta basket Make the Vegetables: Fill the stock pot with water and bring to a boil
2
Stir in the lemon juice and salt
3
Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash
4
Submerge in the boiling water and cook, covered for 2 minutes
5
Remove the basket and refresh the vegetables under cold running water
6
Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives
7
In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper
8
Mix on medium until completely blended
9
While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing
10
Pour the dressing over vegetables
11
Add the basil and toss well
12
Chill for at least 2 hours before serving
13
Arrange on a decorative platter garnished with fresh basil and lemon wedges