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Ingredients

• Marinade:
• 1 cup dry white wine
• 1/2 cup white wine vinegar
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper
• 5 garlic cloves, peeled and sliced
• 3 bay leaves
• 2 thyme sprigs
• 
  Vegetables:
• 4 quarts water
• 1 tablespoon sea salt
• 2 cups small cauliflower florets
• 1 cup (1/2-inch-thick) slices carrot
• 1 cup (1-inch) cut green beans
• 2 cups chopped fennel bulb
• 2 cups coarsely chopped red onion
• 8 ounces button mushrooms, halved
• 1 tablespoon chopped fresh flat-leaf parsley

Description

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