Mustard and herb marinated vegetables
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Red Potatoes |
| 1½ | cup | Broccoli Florets |
| 1½ | cup | Cauliflower Florets |
| 1½ | cup | Cherry Tomatoes; Halved |
| 1½ | cup | Mushrooms; Halved |
| 1½ | cup | Zucchini Squash; Cubed |
| ⅔ | cup | White Wine Vinegar |
| ½ | cup | Water |
| ¼ | cup | Minced Shallots |
| 2 | tablespoons | Dijon Mustard |
| 1½ | tablespoon | Olive Oil |
| 1 | teaspoon | Dried Basil |
| 1 | teaspoon | Dried Oregano |
| 1 | teaspoon | Dried Rosemary; Crushed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Crushed Red Pepper |
Directions
Steam potatoes, covered, 15 minutes or until tender. Cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise. Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and remaining ingredients in a jar; cover tightly; and shake vigorously. Pour over vegetables, and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Nov 04, 1999, converted by MM_Buster v2.0l.