Marinated Vegetables

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

Directions

In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together. Season with salt and pepper. Arrange the vegetables and cheese in a rectangle in a sealable plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight.