Marinated, Mixed Vegetables - cooking recipe

Ingredients

Vegetables
4 quarts water
1 tablespoon salt
2 cups cauliflower florets
1 cup carrot, sliced into 1/2-inch rounds
1 cup green beans, cut into 1-inch pieces
2 cups fennel bulbs, chopped
8 ounces white mushrooms, thinly sliced
1 1/2 cups red onions, finely chopped
3 tablespoons fresh cilantro leaves, chopped
Marinade
1 teaspoon lemon zest, freshly-grated
1/3 cup lemon juice, freshly-squeezed
1/4 cup soy sauce
1/2 cup olive oil
2 1/2 teaspoons Madras curry powder

Preparation

In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
To prepare marinade, whisk all ingredients together in small bowl.
Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.