Vegetables Marinated in a Garlic Dressing

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!

• Ready In: 5 mins
• Serves: 6

Ingredients

• 3  cups cauliflower florets, blanched
• 2  cups cherry tomatoes, stems removed
• 1  large yellow bell pepper, seeded, thinly sliced (or red pepper)
• 1 (8 ounce) can  jumbo pitted ripe olives
• 1⁄2 cup extra virgin olive oil
• 1⁄3 cup white wine vinegar (or apple cider vinegar)
• 1  tablespoon Dijon mustard
• 4  garlic cloves, slivered
• 1 -2  teaspoon sugar, to taste (optional)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon fresh ground black pepper
• 3  cups broccoli florets, blanched

Directions

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!