April 2, 2013

Garden Veggie Antipasto

I am always looking for new ways to serve a wide variety of vegetables at the dinner table.  This salad is marinated in a tangy vinegar-herb dressing.  I have to be careful not to eat the whole bowl before it gets to the table.  It is also great to snack on throughout the day!  Instead of the herbs listed in the recipe, I used Bragg Organic Sprinkle (pictured above).

Complements:  Diet for a New World

1 small organic cauliflower, cut into florets (I was out of cauliflower and used green beans)
1/2 bunch organic broccoli, trimmed and cut into florets
3 medium organic carrots, cut into sticks

1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano 
1 teaspoon dried basil     
1 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a boil.  Put the cauliflower, broccoli, and carrots in the steamer basket, cover and steam until the broccoli is bright green in color, about 3 minutes.  Remove the steamed vegetables from the steamer basket; they should still have a crunch.  Put the vegetables in a salad bowl.  Put the vinegar, olive oil, basil, oregano, thyme, garlic, salt and pepper in a jar.  Cover with the lid and shake until the ingredients are well mixed.  Pour the vinaigrette over the steamed vegetables.  Toss until well coated.  Refrigerate for at least 30 minutes before serving.  Serve chilled or at room temperature.  Enjoy!
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