Name: Marinated, Mixed Vegetables
Yield: 4 servings
Ingredients: Vegetables; 4 quarts water; 1 tablespoon salt; 2 cups cauliflower florets; 1 cup carrot, sliced into 1/2-inch rounds; 1 cup green beans, cut into 1-inch pieces; 2 cups fennel bulbs, chopped; 8 ounces white mushrooms, thinly sliced; 1 1/2 cups red onions, finely chopped; 3 tablespoons fresh cilantro leaves, chopped; Marinade; 1 teaspoon lemon zest, freshly-grated; 1/3 cup lemon juice, freshly-squeezed; 1/4 cup soy sauce; 1/2 cup olive oil; 2 1/2 teaspoons Madras curry powder

Servings: 4 persons

Vegetables
4 quarts water
1 tablespoon salt
2 cups cauliflower florets
1 cup carrot, sliced into 1/2-inch rounds
1 cup green beans, cut into 1-inch pieces
2 cups fennel bulbs, chopped
8 ounces white mushrooms, thinly sliced
1 1/2 cups red onions, finely chopped
3 tablespoons fresh cilantro leaves, chopped
Marinade
1 teaspoon lemon zest, freshly-grated
1/3 cup lemon juice, freshly-squeezed
1/4 cup soy sauce
1/2 cup olive oil
2 1/2 teaspoons Madras curry powder

1
In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
2
To prepare marinade, whisk all ingredients together in small bowl.
3
Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.

No nutritional information available.

No additional tips available.

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

Marinated, Mixed Vegetables

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