marinated baby vegetables

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Servs: 6  Prep: 15m  Cook: 30m  

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers) 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
•   1 cup olive oil 1 cup olive oil
•   1/2 cup Champagne vinegar 1/2 cup Champagne vinegar
•   4 small bay leaves 4 small bay leaves
•   2 teaspoons coarse kosher salt 2 teaspoons coarse kosher salt
•   2 teaspoons freshly ground black pepper 2 teaspoons freshly ground black pepper
•   1 teaspoon fennel seeds 1 teaspoon fennel seeds
•   1 teaspoon dried oregano 1 teaspoon dried oregano
•   1/4 teaspoon dried crushed red pepper 1/4 teaspoon dried crushed red pepper

Instructions

1. 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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