Marinated Baby Vegetables

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salami and breadsticks, or as an appetizer with crusty bread and goat cheese. The cooking time is sit and marinade time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  cups  baby  vegetables (assorted trimmed, such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cau)
• 1  cup olive oil
• 1⁄2 cup champagne vinegar
• 4  small bay leaves
• 2  teaspoons  coarse kosher salt
• 2  teaspoons fresh ground black pepper
• 1  teaspoon fennel seed
• 1  teaspoon dried oregano
• 1⁄4 teaspoon dry crushed red pepper

Directions

1. Steam all vegetables until potatoes are tender, about 8 minutes.
2. Transfer to large bowl.
3. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves.
4. Pour over vegetables.
5. Let marinate at least 15 minutes, tossing occasionally.
6. Serve warm or at room temperature.