Vegetable Marinade
Description:
This vegetable marinade might seem like it requires a plethora of ingredients, but fear not! It comes together swiftly and rewards your efforts with delightful flavors. Perfect for those hectic weeknights or as a make-ahead dish for your next dinner party, this recipe can be prepared the day before, allowing the flavors to meld beautifully in the refrigerator overnight.
Recipe Category: Salad Dressings
Keywords: Cauliflower, Vegetable, Weeknight, No Cook, Refrigerator, Easy
Ingredients:
- 2 1/2 cups vinegar
- 1 bunch chives
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 1 1/2 tablespoons fresh lemon juice
- 1 clove garlic
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1/2 cup fresh mushrooms
- 1 head broccoli
- 1 head cauliflower
Nutritional Information (per serving):
- Calories: 888.6
- Fat Content: 90.6g
- Saturated Fat Content: 12.5g
- Cholesterol Content: 0mg
- Sodium Content: 658.9mg
- Carbohydrate Content: 17.9g
- Fiber Content: 4.7g
- Sugar Content: 9.9g
- Protein Content: 6.1g
Instructions:
| Step | Description |
|---|---|
| 1 | In a deep bowl, whisk together vinegar, chives, sugar, salt, fresh lemon juice, minced garlic, Worcestershire sauce, and prepared mustard until well combined. |
| 2 | Add in the fresh mushrooms, broccoli florets, and cauliflower florets, ensuring they are fully coated in the marinade. |
| 3 | Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, allowing the flavors to develop. For optimal results, marinate overnight. |
Recipe Notes:
- This marinade is incredibly versatile and can be used with a variety of vegetables. Feel free to experiment with your favorites!
- For added depth of flavor, consider adding herbs such as thyme or rosemary to the marinade.
- Serve the marinated vegetables as a side dish, atop salads, or as a colorful addition to antipasto platters.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
