Marinated Vegetables with Tarragon Vinaigrette
Marinated Vegetables with Tarragon Vinaigrette requires about 45 minutes from start to finish. This recipe serves 7. This recipe covers 24% of your daily requirements of vitamins and minerals. This side dish has 193 calories, 6g of protein, and 1g of fat per serving. If you have asparagus, beans, lettuce leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet.
Instructions
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Cook asparagus in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process.
Drain, and place in a zip-top plastic bag.
Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool.
Place in a zip-top plastic bag.
Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool.
Place in a zip-top plastic bag.
Cook beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process.
Drain and place in a zip-top plastic bag.
Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.
Pour 1/4 cup Tarragon Vinaigrette into each bag. Seal and chill at least 1 hour, turning occasionally.
Drain each bag, discarding dressing. Arrange vegetables on a lettuce-lined platter.