Mustard And Herb Marinated Vegetables
|Red potatoes||6 Ounce (2 small size)|
|Small broccoli florets||1 1⁄2 Cup (24 tbs)|
|Small cauliflower florets||1 1⁄2 Cup (24 tbs)|
|Cherry tomatoes||1 1⁄2 Cup (24 tbs), halved|
|Small mushrooms||1 1⁄2 Cup (24 tbs), halved|
|Cubed zucchini||1 1⁄2 Cup (24 tbs)|
|White wine vinegar||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Crushed dried rosemary||1 Teaspoon|
|Crushed dried red pepper||1⁄4 Teaspoon|
Arrange potatoes in a steamer basket over boiling water.
Cover and steam 15 minutes or until tender.
Cut each potato into 4 wedges, and cut each wedge in half crosswise.
Combine potatoes and next 5 ingredients in a large glass dish; set aside.
Combine vinegar and remaining 9 ingredients in a jar; cover tightly, and shake vigorously.
Pour over vegetables, and toss gently to coat.
Cover and marinate in refrigerator 8 hours, stirring occasionally.