Italian Marinated Vegetables |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 12 |
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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 |
equipment: 1 large stock pot with submersible pasta basket |
Directions:
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.
2. Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
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.
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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