Marinated, Mixed Vegetables

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.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 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 1⁄2 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
• 1⁄4 cup soy sauce
• 1⁄2 cup olive oil
• 2 1⁄2 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.