Fast Marinated Vegetables

Name: Fast Marinated Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Global
Ingredients: 425 grams can whole baby corn, drained and cut widthwise into quarters; 946 milliliters fresh broccoli florets; 5 mediums carrots, cut into 2-inch thin strips; 946 milliliters fresh cauliflowerets; 79 milliliters sherry or chicken broth; 4 teaspoons Dijon mustard; 3 garlic cloves, minced; 473 milliliters grape tomatoes; 237 milliliters olive oil; 170 grams can pitted ripe olives, drained and halved; 1 teaspoons pepper; 2 teaspoons salt; 158 milliliters white wine vinegar

Need a gluten free, dairy free, and lacto ovo vegetarian hor d'oeuvre? Fast Marinated Vegetables could be an excellent recipe to try. This recipe serves 15. One serving contains 100 calories, 3g of protein, and 5g of fat. If you have baby corn, dijon mustard, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.

Ingredients you will need

Cauliflower

Broccoli

Carrot

Water

Equipment you will use

Steamer Basket

Sauce Pan

Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.

Ingredients you will need

Vegetable

Water

Place the vegetables in a large resealable plastic bag.

Ingredients you will need

Vegetable

Equipment you will use

Ziploc Bags

Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Mustard

Vinegar

Garlic

Olives

Sherry

Broth

Corn

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.

Ingredients you will need

Vegetable

Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl.

Equipment you will use

Bowl

Serve with a slotted spoon.

Equipment you will use

Slotted Spoon

Equipment

Ingredients

Servings:

425grams

can whole baby corn, drained and cut widthwise into quarters 946milliliters

fresh broccoli florets 5mediums

carrots, cut into 2-inch thin strips 946milliliters

fresh cauliflowerets 79milliliters

sherry or chicken broth 4teaspoons

Dijon mustard 3

garlic cloves, minced 473milliliters

grape tomatoes 237milliliters

olive oil 170grams

can pitted ripe olives, drained and halved 1teaspoons

pepper 2teaspoons

salt 158milliliters

white wine vinegar

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Laurent-Perrier Brut ( Split) with a 4.6 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Laurent-Perrier Brut ( Split)

The flagship of Laurent-Perrier, which embodies the House style: deliciously fresh and easy to drink. The blend is composed of over 55 different Crus (with an average 94% rating). After being aged for over three years, 'Liqueur d'expedition' is added and the champagne is matured for a further six months. The result is a delicate yet complex nose, with hints of citrus fruit, and a good balanced palate. Perfect as an aperitif, is also goes very well with food.