Marinated Vegetables
Marinated Vegetables
2 cups broccoli florets
2 cups cauliflower florets
8 oz. fresh green beans,
cut into 2" pieces
2 cups diagonally sliced carrots
1 cup cherry tomatoes, halved
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1/2 cup chopped red onion
1/3 cup Grey Poupon
Country Dijon mustard
1/3 cup olive oil
1/4 cup vinegar
1 tsp. sugar
1 tsp. dried oregano
1/4 tsp. pepper
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In large heavy pot, steam broccoli, cauliflower, green beans and carrots until tender-crisp. Rinse vegetables
in cold water and drain well; place in large serving bowl. Stir in cherry tomatoes and onion. In small
bowl, whisk mustard, oil, vinegar, sugar, oregano and pepper. Pour dressing over vegetables, tossing to
coat well. Chill for at least 2 hours before serving, stirring occasionally.
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