Italian Marinated Vegetables

Ingredients:

Vegetables:

  • ¼ cup freshly squeezed Lemon Juice (#1001492)
  • 1 Tbsp. Kosher Salt (#110610)
  • 1 lb Broccoli Rabe, trimmed
  • 1 cup small Cauliflower florets
  • 8 oz Mushrooms (#340400)
  • 1 cup half-moon-sliced Zucchini
  • 1 cup half-moon-sliced Yellow Squash
  • ½ cup Roasted Red Pepper Strips (#360170)
  • ½ cup marinated, quartered Artichoke Hearts (#361000)
  •  ½ cup Black Olives, pitted (#330050)

Italian Marinade:

  • ¼ cup Red Wine Vinegar (#280000)
  • 2 Tbsp. freshly squeezed Lemon Juice (#1001492)
  • 1 Tbsp. Dijon Mustard (#390095)
  • 2 tsp. Kosher Salt (#110610)
  • ½ tsp. freshly ground Black Pepper (#1001639)
  • 1 clove Garlic, chopped (#340051)
  • 1/3 cup Extra Virgin Olive Oil (#280390)
  • ½ cup Canola Oil (#281150)
  • 1 Tbsp. thinly-sliced Fresh Basil Leaves, plus whole leaves for garnish (#340202)
  • 1 Lemon, cut into wedges for garnish (#340220)

Directions:

  1. Make the vegetables – Fill a stock pot with water and bring to a boil.  Stir in the lemon juice and salt.  Fill a pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash.  Submerge in the boiling water and cook, covered, for two minutes.  Remove the basket and resfresh the vegetables under cold running water.  Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
  2. Make the dressing – 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.
  3. Pour the dressing over the vegetables.  Add the basil and toss well.  Chill for at least two hours before serving.  Arrange on a decorative platter garnished with fresh basil and lemon wedges.

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