FAST MARINATED VEGETABLES

Fast Marinated Vegetables image

I was known as only an average cook before I made this lip-smacking salad. -E. Anderson, Stockton, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 13

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Ingredients

4 cups fresh broccoli florets
4 cups fresh cauliflowerets
5 medium carrots, cut into 2-inch thin strips
1 cup olive oil
2/3 cup white wine vinegar
1/3 cup sherry or chicken broth
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
2 cups grape tomatoes
1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters
1 can (6 ounces) pitted ripe olives, drained and halved

Steps:

Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well. , In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Add the vegetables and the tomatoes, corn and olives. Stir to coat; cover and refrigerate for at least 8 hours or overnight. , Remove from the refrigerator 30 minutes before serving. Stir to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 180 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.