Name: Marinated Baby Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
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

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Recipe by Annacia

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Marinated Baby Vegetables created by Shannon 24

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:: 30mins
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Annacia

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@Annacia

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"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."

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photo by Diann is Cooking

11/9/2010

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photo by Diann is Cooking

11/9/2010

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review by Diann is Cooking

11/7/2010

As I couldn't find champagne vinegar, I simply used white rice vinegar. Veggies I used: white and red potatoes, diced jams, small brussels sprouts, just one red beet (so as not to turn everything red), a variety of mushrooms, shallots, and (unsteamed) one red/green bell pepper. After the marination step, I drained off excess oil and vinegar in order to keep my dietary fat intake down (reserving this for future uses because the seasonings are yummy!) The fennel and the hot pepper flakes are just right!

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photo by Shannon 24

7/25/2008

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review by Shannon 24

7/24/2008

What a great, easy veggie dish! I used blue, red and yellow potatoes, turnips, carrots, broccoli, cauliflour, zucchini and mushrooms. (The mushrooms, I didn't cook, I just threw them in while the other vegetables were marinating -yummy!) Next time, I will cut back on the salt. My DH loved these vegetables. Thanks for posting!

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