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Marinated Zucchini Salad

chef.tim.lee's picture
Ingredients
  Zucchini 2 Medium, halved
  Cherry tomatoes 1 Pint
  Broccoli 1⁄2 Bunch (50 gm), cut in florets
  Cauliflower 1⁄2 Medium, cut in florets
  Celery ribs 4 Large, sliced
  Carrots 4 Large, cut into strips
  Pickled baby corn 8 Ounce, drained (1 Jar)
  Olive oil 1 Cup (16 tbs)
  White wine vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Dried thyme 1 Teaspoon
  Marjoram 1 Teaspoon
  Basil 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Garlic 1 Clove (5 gm), peeled
  Bay leaf 1
Directions

Place vegetables in large bowl.
Mix remaining ingredients; pour over vegetables; refrigerate several hours, tossing occasionally.
Before serving, drain vegetables; discard garlic and bay leaf.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Servings: 
4

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