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Marinated Garden Vegetables

(1 Votes)
2 Hr
2 Min

Whether you grow your own veggies or not, you're gonna love the garden-fresh vegetables in this salad. (Sure, it's okay to mix and match the veggies you use in here so that you use only the freshest ones.)

What You'll Need

  • 3/4 cup vegetable oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups broccoli florets
  • 1/2 pound fresh mushrooms, quartered
  • 1/2 pint cherry tomatoes, halved
  • 1 large red onion, cut into chunks
  • 1 small zucchini, cut into chunks
  • 1 small yellow squash, cut into chunks

What to Do

  1. In a medium saucepan, whisk together oil, vinegar, mustard, Worcestershire sauce, Italian seasoning, sugar, and salt. Bring to a boil over medium heat and cook 2 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
  2. Place remaining ingredients in a large shallow dish and pour cooled dressing evenly over them. Toss until well coated and combined. Cover and chill at least 2 hours before serving, tossing occasionally. Toss again just before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This recipe is very good but it needs to be refrigerated overnight. After a couple of hours, the dressing is very sour. Good, but sour. The longer refrigeration time allows it to mellow and bumps this recipe up to a keeper for my family.


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