Skip the Dip: Easy Vegetable Marinade

Next time you’re asked to bring the veggies, put a spin on a standard by skipping the dip and tossing our veggies like cauliflower, carrot sticks, squash and tomatoes in an easy marinade.
  

Vegetable Marinade
1/2 cup olive oil
1/4 cup vinegar (balsamic, red wine or white wine)
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1–2 Tablespoons dried herbs or spices of choice
(basil, oregano, thyme, parsley, blends, etc.)



Whisk together all marinade ingredients. Separate vegetables into separate bags or containers. Pour marinade over vegetables and refrigerate for 5 hours or overnight, turning every few hours to make sure all vegetables are evenly coated. Arrange vegetables on platter and discard remaining marinade or drizzle over vegetables.


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5 comments:

  1. I hope my husband like this. He works as a writer in an College Assignment Help service, and he hates veggies more than he hates spelling errors. He always gives me an excuse for not eating. Even though I have tried so many different dishes to give him the diet in order to keep him fit. I’ll give a try this recipe also. I'll let you know his reaction to it x.

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  2. Well, this is food from heaven for my vegan friend. And I will make these marinated veggies for my friend this weekend because she found a top essay writing service online for me. As I was suffering a lot with these essay writing tasks and consistently getting low scores. So, she helped me to get over, and now she deserves a treat.

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