Marinated Vegetable Platter

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

12 servings
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
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

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.


Total Time
Chill Time 3 hours or overnight
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