Marinated Vegetable Salad
Marinated Vegetable Salad with broccoli and cauliflower is a fresh summer side dish, full of colorful chunky vegetables that are marinated in vinegar and herbs. Takes only 10 minutes to throw together and is best enjoyed with BBQ meats!
INGREDIENTS
Vegetable Salad
- 2 cups broccoli florets, cut into bite-size pieces
- 1 cup cauliflower, cut into bite-size pieces
- ½ large red bell pepper, cubed
- ½ large yellow bell pepper, cubed
- ½ large green bell pepper, cubed
- 1 medium brown or red onion, half circles
- 1 medium carrot, thick half circles
- 1-2 small cucumbers, half circles
Marinade Dressing
- 2 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 teaspoon granulated sugar
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
INSTRUCTIONS
- In a large bowl, mix all the marinade dressing ingredients. Set aside.
- Blanch the broccoli and cauliflower. Take a medium saucepan/pot and fill with water, enough to cover the broccoli and cauliflower later. Add salt and take it to a boil. Reduce the heat and lower the veggies into the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs and place them into ice-cold water. Once cooled drain and pat dry with a towel.
- Add all the vegetables into the bowl with the marinade and stir to combine until all the veggies are covered in the vegetable marinade.
- Transfer to the fridge for 2-3 hours.
- Garnish with fresh parsley when serving.
VIDEO
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NUTRITION
Calories: 128kcal
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