Italian Marinated Vegetables - cooking recipe

Ingredients

1 cup cauliflower floret
1 bunch broccoli rabe, trimmed and chopped
4 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 cup zucchini, sliced
6 button mushrooms, sliced
1 cup marinated artichoke hearts, quartered
1/2 cup black olives, sliced
1 garlic clove, chopped
1/4 cup red wine vinegar
1/4 cup of fresh squeezed lemon juice
1 tablespoon Dijon mustard
1/2 cup vegetable oil
1/4 cup extra virgin olive oil
4 fresh basil leaves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preparation

In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp.
Remove the vegetables and cool.
In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper.
Cover and refrigerate overnight.
Or place in large glass jars and refrigerate.
Serve chilled or room temperature.
The vegetables should last up to a week in the fridge.