VEGETABLES MARINATED IN A GARLIC DRESSING

Vegetables Marinated in a Garlic Dressing image

The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy!

Provided by Sharon123

Time 5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cauliflower florets, blanched
2 cups cherry tomatoes, stems removed
1 large yellow bell pepper, seeded, thinly sliced (or red pepper)
1 (8 ounce) can jumbo pitted ripe olives
1/2 cup extra virgin olive oil
1/3 cup white wine vinegar (or apple cider vinegar)
1 tablespoon Dijon mustard
4 garlic cloves, slivered
1 -2 teaspoon sugar, to taste (optional)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
3 cups broccoli florets, blanched

Steps:

Blanch cauliflower and broccoli by bring water to a boil in a pot and then add in both vegs. Leave in 1 minute, then remove to a bowl of ice cold water to stop the cooking process. Drain well.
In a medium glass bowl(or stainless steel), combine cauliflower, tomatoes, pepper slices, and olives.
In a jar with tight fitting lid, combine oil, vinegar, mustard, garlic, sugar if using,salt, basil, and black pepper.
Cover tightly and shakke until well mixed. pour over vegetable mixture; cover tightly and refrigerate several hours or overnight.
Cover and refrigerate broccoli separately.
Just before serving, add broccoli to marinated vegetables and toss to combine well. Enjoy!

Nutrition Facts : Calories 248.2, Fat 22.6, SaturatedFat 3.1, Sodium 529.5, Carbohydrate 11.7, Fiber 3.3, Sugar 2.4, Protein 3.4

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