Italian Marinated Vegetables

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Mangia!

Picture of Italian Marinated Vegetables Recipe Photo: Italian Marinated Vegetables Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
17 min
Prep
15 min
Cook
2 min
Yield:
12 servings; 6 ounces each
Level:
Easy
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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

Directions

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.

Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.

In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.

Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

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Newest Ratings and Reviews

Read all 6 reviews

  • on September 04, 2008

    Flag

    My family LOVED it. We were having a party and once I had it cooled and set out I had to slap hands away once they tasted it. Truly something to look forward too. The dressing is also great for salads by itself too!

    people found this review Helpful.
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  • on September 13, 2005

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    I agree that the dressing was way too sour. The italian dressing is a good idea.

    people found this review Helpful.
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  • on June 23, 2005

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    I'd use this recipe again.
    tasty

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
187
 
Fat
18 grams
 
Saturated Fat
2 grams
 
Carbohydrates
6 grams
 
Fiber
1 gram
 

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