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This is really different from the usual salad!! Make some hours or the day before, and double quantities for a buffet. Ideal side dish on a hot day, or with barbecued meats. You may want to adjust seasonings in the marinade. Prep and cooking time are estimates.
- 2 cups chicken broth (or stock, 500 ml)
- 1 1⁄2 cups dry white wine (375 ml)
- 1⁄2 cup lemon juice (125 ml)
- 3 tablespoons sugar (45 ml)
- 6 tablespoons parsley, finely chopped (90 ml)
- 3 garlic cloves (or more, finely chopped)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 1⁄2 teaspoons salt
- 1 tablespoon Dijon mustard (15 ml)
- 3⁄4 cup virgin olive oil (180 ml)
- 4 bell peppers, any colour, seeds and ribs removed and sliced into strips
- 1 lb fresh mushrooms, sliced (500 g)
- 1 lb small zucchini, sliced thickly (500 g)
- 1⁄2 lb small onion, peeled (250 g)
- 14 1⁄2 ounces artichokes, drained (400 g can)
- *If you cannot find the small (pickling size) or pearl onions, use a large onion, cut into chunks, and separate the layers so you have vaguely square separate bits.
- Simmer everything for the MARINADE together, EXCEPT the mustard and olive oil, for about 10 minutes.
- Add the prepared vegetables EXCEPT the artichokes. Start with the peppers and give them a head start, then add the rest. Simmer until just slightly softened and al dente -- not fully cooked. Pull off heat.
- Quarter the artichokes and add: heat only until artichokes are heated through.
- Take vegetables out with a slotted spoon and put into a serving dish.
- Decide how much of the marinade/cooking liquid you want to use over the vegetables, keepin in mind that the olive oil is still to be added.
- Pour as much of the marinade as you want into a bowl, and whisk in the mustard and olive oil. Taste for seasoning: it might need more sugar or salt.
- Pour this over the vegetables, cool, cover, and refrigerate for a couple of hours or overnight.