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Ingredients

• 2 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar
• 3 tablespoons chiffonade of basil
• 1 tablespoon minced garlic
• Salt and pepper
• 1 bunch of blanched asparagus
• 6 ounces of artichoke hearts, quartered
• 1 medium red onion, cut into rings
• 1/2 pound blanch haricots verts
• 1 cup Calamata olives
• 1/2 pound baby carrots, blanched
• 8 new potatoes, quartered, fork tender
• 10 basil leaves
• 6 slices 2-inch fresh Mozzarella cheese
• Baguette of French bread

Description

Food Network Invites You To Try This Marinated Vegetables Recipe From Emeril Lagasse.

Food Network