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Marinated Vegetable Platter

The Goods
  • Italian vinaigrette
  • 1/2 cup Mazola® Corn, Canola OR Vegetable Oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon sweet basil
  • 1 teaspoon Beau Monde Seasoning
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black fine grind pepper
  • Vegetables
  • 2 cups fresh cauliflower florets
  • 2 medium zucchini, thinly sliced
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup baby carrots
  • 1 red onion, sliced
  • Lettuce leaves

This vinaigrette is also delicious on tossed salad greens or as a marinade for chicken.

12 servings
Prep Time:
15 min
Chill Time:
3 hours or overnight
Total Time:
3 h15 min
Make Good is Easy

To make Italian Vinaigrette: Combine oil, lemon juice, vinegar, garlic, sugar, mustard, basil, Beau Monde seasoning, dill, salt and pepper in a jar with a tight-fitting lid; cover and shake well.

Mix cauliflower, zucchini, broccoli, bell pepper, carrots and red onion in a large bowl. Toss with Italian Vinaigrette.

Cover and refrigerate several hours or overnight, stirring occasionally.

To serve, drain vegetables, reserving dressing. Arrange lettuce leaves on large platter; top with vegetables and drizzle with dressing. OR use reserved dressing in a tossed salad.


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