Mustard and herb marinated vegetables

8 servings

Ingredients

Quantity Ingredient
2 smalls Red Potatoes
1½ cup Broccoli Florets
1½ cup Cauliflower Florets
1½ cup Cherry Tomatoes; Halved
1½ cup Mushrooms; Halved
1½ cup Zucchini Squash; Cubed
⅔ cup White Wine Vinegar
½ cup Water
¼ cup Minced Shallots
2 tablespoons Dijon Mustard
1½ tablespoon Olive Oil
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Rosemary; Crushed
½ teaspoon Salt
¼ teaspoon Crushed Red Pepper

Directions

Steam potatoes, covered, 15 minutes or until tender. Cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise. Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and remaining 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.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Nov 04, 1999, converted by MM_Buster v2.0l.

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