| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | servings | |
INGREDIENTS
| 2 | sm | Red Potatoes |
| 1 1/2 | c | Broccoli Florets |
| 1 1/2 | c | Cauliflower Florets |
| 1 1/2 | c | Cherry Tomatoes; Halved |
| 1 1/2 | c | Mushrooms; Halved |
| 1 1/2 | c | Zucchini Squash; Cubed |
| 2/3 | c | White Wine Vinegar |
| 1/2 | c | Water |
| 1/4 | c | Minced Shallots |
| 2 | tb | Dijon Mustard |
| 1 1/2 | tb | Olive Oil |
| 1 | ts | Dried Basil |
| 1 | ts | Dried Oregano |
| 1 | ts | Dried Rosemary; Crushed |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed Red Pepper |
INSTRUCTIONS
Steam potatoes, covered, 15 minutes or until tender. Cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise. Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and remaining ingredients in a jar; cover tightly; and shake vigorously. Pour over vegetables, and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Nov 04, 1999, converted by MM_Buster v2.0l.
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