Categories: Apperizers, November2013, Sauces, Vegetables
Ingredients
- 1/2 cup olive oil
- 1/4 cup vinegar (balsamic, red wine or white wine)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1–2 Tablespoons dried herbs or spices of choice
- (basil, oregano, thyme, parsley, blends, etc.)
Directions
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Whisk together all marinade ingredients. Separate vegetables into
-
separate bags or containers. Pour marinade over vegetables and
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refrigerate for 5 hours or overnight, turning every few hours to make
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sure all vegetables are evenly coated. Arrange vegetables on platter
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and discard remaining marinade or drizzle over vegetables.