Marinated veggies are delicious as part of a cheese board, served on their own with crackers, or piled onto a piece of toast smeared with creamy ricotta. You can also use the flavored oil as a dressing on your salads. For a heartier meal, you can spoon it onto a warm bowl of polenta or quinoa.
Here’s a great recipe that needs your attention for a few minutes of prep, and then the ingredients do all the work as you kick back and wait for the delicious fun to begin!
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflowerets
- 2-3 Persian cucumbers, sliced
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 1/3 cup chopped sweet onion
- ¼ cup extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp dried basil
- 1 garlic clove, pressed
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
- Optional: ½ cup halved black or green olives
Directions
- In a small bowl or lidded jar, add vinegar, Dijon, dried herbs, garlic, salt and pepper. Whisk (or shake jar) to combine.
- Slowly whisk olive oil into bowl, or add to jar and shake again. Set aside.
- Add other ingredients to a large bowl. Toss with dressing to coat. Cover and refrigerate 8 hours – overnight.