Marinated Vegetable Salad
Marinated Vegetable Salad with broccoli and cauliflower is a fresh summer side dish, full of colorful chunky vegetables that are marinated in vinegar and herbs. Takes only 10 minutes to throw together and is best enjoyed with BBQ meats!
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INGREDIENTS
Vegetable Salad
- 2 cups broccoli florets, cut into bite-size pieces
- 1 cup cauliflower, cut into bite-size pieces
- ½ large red bell pepper, cubed
- ½ large yellow bell pepper, cubed
- ½ large green bell pepper, cubed
- 1 medium brown or red onion, half circles
- 1 medium carrot, thick half circles
- 1-2 small cucumbers, half circles
Marinade Dressing
- 2 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 teaspoon granulated sugar
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
INSTRUCTIONS
- In a large bowl, mix all the marinade dressing ingredients. Set aside.
- Blanch the broccoli and cauliflower. Take a medium saucepan/pot and fill with water, enough to cover the broccoli and cauliflower later. Add salt and take it to a boil. Reduce the heat and lower the veggies into the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs and place them into ice-cold water. Once cooled drain and pat dry with a towel.
- Add all the vegetables into the bowl with the marinade and stir to combine until all the veggies are covered in the vegetable marinade.
- Transfer to the fridge for 2-3 hours.
- Garnish with fresh parsley when serving.
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NUTRITION
Calories: 128kcal
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