Recipe
Marinated Vegetables
Ingredients
- 2 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 3 tablespoons chiffonade of basil
- 1 tablespoon minced garlic
- Salt and pepper
- 1 bunch of blanched asparagus
- 6 ounces of artichoke hearts, quartered
- 1 medium red onion, cut into rings
- 1/2 pound blanch haricot vert
- 1 cup Calamata olives
- 1/2 pound baby carrots, blanched
- 8 new potatoes, quartered, fork tender
- 10 basil leaves
- 6 slices 2-inch fresh Mozzarella cheese
- Baguette of French bread
Directions
- In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together. Season with salt and pepper. Arrange the vegetables and cheese in a rectangle in a resealable plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight.
Reviews