Ingredients
- 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- 1 cup olive oil
- 1/2 cup Champagne vinegar
- 4 small bay leaves
- 2 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
Description
This Colorful Assortment Of Baby Vegetables Is Great As A Side For Roasted Meat Or Fish, As An Antipasto With Salumi And Breadsticks, Or As An Appetizer With Crusty Bread And Goat Cheese.PREP: 15 Minutes; TOTAL: 30 Minutes
Bon Appetit Magazine
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