Vegetables Marinated in a Garlic Dressing

READY IN: 5mins
Recipe by Sharon123

The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy!

Top Review by NurseJaney

*Made for Australia/NZ Swap #58* I guess I didn't read much past the ingredients, 'cause at 4:40 when I was preparing to blanch the veggies, had no idea this was a cold dish !! I decided to mush on and added the rest of the veggies to the broccoli and cauliflower (which I steamed for about 4 minutes) as soon as I took them off the stove. Added the dressing immediately and let the flavors fuse while I warmed up some turkey. It was a very tasty dish-- and I will serve again ! Will also save the recipe for a warm weather dish. Thanks for posting, Sharon.

Ingredients Nutrition


  1. Blanch cauliflower and broccoli by bring water to a boil in a pot and then add in both vegs. Leave in 1 minute, then remove to a bowl of ice cold water to stop the cooking process. Drain well.
  2. In a medium glass bowl(or stainless steel), combine cauliflower, tomatoes, pepper slices, and olives.
  3. In a jar with tight fitting lid, combine oil, vinegar, mustard, garlic, sugar if using,salt, basil, and black pepper.
  4. Cover tightly and shakke until well mixed. pour over vegetable mixture; cover tightly and refrigerate several hours or overnight.
  5. Cover and refrigerate broccoli separately.
  6. Just before serving, add broccoli to marinated vegetables and toss to combine well. Enjoy!

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