Marinated Market Vegetables

Yield: 8 servings

Give this salad at least 4 hours to marinate. It’s even better the next day!

Ingredients for vinaigrette:

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Italian seasoning
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Ingredients for salad:

• 3 cups cauliflower florets
• 2 cups cherry tomatoes, halved
• 4 mini peppers, sliced
• 3 medium zucchini, cut into bite-size pieces
• 3 carrots, peeled and cut into bite-size pieces
• 1/2 small red onion, thinly sliced

Preparation:

1. Make the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, sliced peppers, zucchini, carrots, and onion.
2. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 4 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

Adapted from Paula Deen