Marinated, Mixed Vegetables

Chef #914943's Note:

This is one of my favorite summer side-dishes. Though it's great any time of the year, it's particularly good when fresh, locally-grown produce is available. The marinade, an improvisation from some forty years ago, has withstood the test of time to become my signature salad dressing/marinade. Try it with your favorite salad ingredients or as a marinade for seafood.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

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 ½ 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
• ¼ cup soy sauce
• ½ cup olive oil
• 2 ½ teaspoons Madras curry powder

Directions:

1. 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.
2. To prepare marinade, whisk all ingredients together in small bowl.
3. 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.