Mustard And Herb Marinated Vegetables Recipe
Ingredients
| Red potatoes | 2 Small | |
| 1 1/2 cups small broccoli florets | ||
| 1 1/2 cups small cauliflower florets | ||
| Cherry tomatoes | 1 1/2 Cup (16 tbs), halved | |
| 1 1/2 cups small mushrooms, halved | ||
| Zucchini | 1 1/2 Cup (16 tbs), cubed | |
| White wine vinegar | 2/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Shallots | 1/4 Cup (16 tbs), minced | |
| Dijon Mustard | 2 Tablespoon | |
| Olive oil | 1 1/2 Tablespoon | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried rosemary | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Crushed red pepper | 1/4 Teaspoon, dried | |
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.
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.
Chef
