Ingredients
Vegetables:
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon kosher salt
- 1 pound broccoli rabe, trimmed
- 1 cup small cauliflower florets
- 8 ounces button mushrooms (cut in half if too large)
- 1 cup half-moon-sliced zucchini
- 1 cup half-moon-sliced yellow squash
- 1/2 cup roasted red pepper strips
- 1/2 cup marinated, quartered artichoke hearts
- 1/2 cup oil-cured black olives, pitted
Italian Marinade:
- 1/4 cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, chopped
- 1/3 cup extra-virgin olive oil
- 1/2 cup canola oil
- 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
- 1 lemon, cut into wedges, for garnish
- Equipment: 1 large stock pot with submersible pasta basket
Description
Food Network Invites You To Try This Italian Marinated Vegetables Recipe.
Food Network
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