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Mustard And Herb Marinated Vegetables

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Crushed dried red pepper 1⁄4 Teaspoon
Directions

Arrange potatoes in a steamer basket over boiling water.
Cover and steam 15 minutes or until tender.
Let cool.
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.

Recipe Summary

Method: 
Chilling
Ingredient: 
Vegetable

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