Italian Marinated Vegetables

Name: Italian Marinated Vegetables
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 1/4 cup freshly squeezed lemon juice; 1 tablespoon kosher salt; 1 pound broccoli rabe, trimmed; 1 cup small cauliflower florets; 8 ounces button mushrooms (cut in half if too large); 1 cup half-moon-sliced zucchini; 1 cup half-moon-sliced yellow squash; 1/2 cup roasted red pepper strips; 1/2 cup marinated, quartered artichoke hearts; 1/2 cup oil-cured black olives, pitted; 1/4 cup red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 clove garlic, chopped; 1/3 cup extra-virgin olive oil; 1/2 cup canola oil; 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish; 1 lemon, cut into wedges, for garnish

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Prep Time: 15 minutes

Cook Time: 2 minutes

Total: 17 minutes

Servings: 9

Author : Food Network

healthy italian side dish

Instructions

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Step 1

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.

Step 2

Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.

Step 3

In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.

Step 4

Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

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