Marinated Baby Vegetables
A colorful medley of tender baby vegetables marinated in a flavorful mixture of olive oil, Champagne vinegar, and aromatic herbs and spices. Perfect as a side dish or appetizer.
6 servings
25 min
Ingredients
- •6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- •1 cup olive oil
- •½ cup Champagne vinegar
- •4 whole small bay leaves
- •2 teaspoons coarse kosher salt
- •2 teaspoons freshly ground black pepper
- •1 teaspoon fennel seeds
- •1 teaspoon dried oregano
- •¼ teaspoon dried crushed red pepper
Cooking Instructions
- 1.
Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.
25 min
