Recipe courtesy of George Stella

Italian Marinated Vegetables

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  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 12 servings; 6 ounces each
  • Nutrition Info
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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


Special equipment:
1 large stock pot with submersible pasta basket
  1. 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.
  2. Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
  3. 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.
  4. 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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