Italian Marinated Vegetables Recipe

Name: Italian Marinated Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup freshly squeezed lemon juice; 1 tablespoon kosher salt; 1 pound broccoli rabe, trimmed; 1 cup small cauliflower florets; 8 ounces button mushrooms (cut in half if too large); 1 cup half-moon-sliced zucchini; 1 cup half-moon-sliced yellow squash; 1/2 cup roasted red pepper strips; 1/2 cup marinated, quartered artichoke hearts; 1/2 cup oil-cured black olives, pitted; 1/4 cup red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 clove garlic, chopped; 1/3 cup extra-virgin olive oil; 1/2 cup canola oil; 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish; 1 lemon, cut into wedges, for garnish; Equipment: 1 large stock pot with submersible pasta basket

Servings: persons

1/4 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 pound broccoli rabe, trimmed
1 cup small cauliflower florets
8 ounces button mushrooms (cut in half if too large)
1 cup half-moon-sliced zucchini
1 cup half-moon-sliced yellow squash
1/2 cup roasted red pepper strips
1/2 cup marinated, quartered artichoke hearts
1/2 cup oil-cured black olives, pitted
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
1 lemon, cut into wedges, for garnish
Equipment: 1 large stock pot with submersible pasta basket

1
Make the Vegetables: Fill the stock pot with water and bring to a boil.
2
Stir in the lemon juice and salt.
3
Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash.
4
Submerge in the boiling water and cook, covered for 2 minutes.
5
Remove the basket and refresh the vegetables under cold running water.
6
Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
7
In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper.
8
Mix on medium until completely blended.
9
While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
10
Pour the dressing over vegetables.
11
Add the basil and toss well.
12
Chill for at least 2 hours before serving.
13
Arrange on a decorative platter garnished with fresh basil and lemon wedges.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup freshly squeezed lemon juice, 1 tablespoon kosher salt, 1 pound broccoli rabe, trimmed, 1 cup small cauliflower florets, and more.

Yes, Italian Marinated Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Marinated Vegetables

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