Very Different Vegetable Salad Recipe

Name: Very Different Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE; 2 cups chicken broth (or stock, 500 ml); 1 1/2 cups dry white wine (375 ml); 1/2 cup lemon juice (125 ml); 3 tablespoons sugar (45 ml); 6 tablespoons parsley, finely chopped (90 ml); 3 garlic cloves (or more, finely chopped); 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; 1 1/2 teaspoons salt; 1 tablespoon Dijon mustard (15 ml); 3/4 cup virgin olive oil (180 ml); SALAD INGREDIENTS; 4 bell peppers, any colour, seeds and ribs removed and sliced into strips; 1 lb fresh mushrooms, sliced (500 g); 1 lb small zucchini, sliced thickly (500 g); 1/2 lb small onion, peeled (250 g); 14 1/2 ounces artichokes, drained (400 g can)

Servings: persons

MARINADE
2 cups chicken broth (or stock, 500 ml)
1 1/2 cups dry white wine (375 ml)
1/2 cup lemon juice (125 ml)
3 tablespoons sugar (45 ml)
6 tablespoons parsley, finely chopped (90 ml)
3 garlic cloves (or more, finely chopped)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1 tablespoon Dijon mustard (15 ml)
3/4 cup virgin olive oil (180 ml)
SALAD INGREDIENTS
4 bell peppers, any colour, seeds and ribs removed and sliced into strips
1 lb fresh mushrooms, sliced (500 g)
1 lb small zucchini, sliced thickly (500 g)
1/2 lb small onion, peeled (250 g)
14 1/2 ounces artichokes, drained (400 g can)

1
*If you cannot find the small (pickling size) or pearl onions, use a large onion, cut into chunks, and separate the layers so you have vaguely square separate bits.
2
Simmer everything for the MARINADE together, EXCEPT the mustard and olive oil, for about 10 minutes.
3
Add the prepared vegetables EXCEPT the artichokes. Start with the peppers and give them a head start, then add the rest. Simmer until just slightly softened and al dente -- not fully cooked. Pull off heat.
4
Quarter the artichokes and add: heat only until artichokes are heated through.
5
Take vegetables out with a slotted spoon and put into a serving dish.
6
Decide how much of the marinade/cooking liquid you want to use over the vegetables, keepin in mind that the olive oil is still to be added.
7
Pour as much of the marinade as you want into a bowl, and whisk in the mustard and olive oil. Taste for seasoning: it might need more sugar or salt.
8
Pour this over the vegetables, cool, cover, and refrigerate for a couple of hours or overnight.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: MARINADE, 2 cups chicken broth (or stock, 500 ml), 1 1/2 cups dry white wine (375 ml), 1/2 cup lemon juice (125 ml), and more.

Yes, Very Different Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Very Different Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions