Use a colorful assortment of vegetables and baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.
Ingredients
- 6 cups assorted trimmed vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- 1 cup olive oil
- 1/2 cup Champagne vinegar
- 4 small bay leaves
- 2 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
Preparation
Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.
Adapted from Bon Appetit
No Comments, Comment or Ping
Reply to “Marinated Vegetables”