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Mustard-and-Herb-Marinated Vegetables

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 2 small red potatoes (about 6 ounces)
  • 1 1/2 cups small broccoli florets
  • 1 1/2 cups small cauliflower florets
  • 1 1/2 cups cherry tomatoes, halved
  • 1 1/2 cups small mushrooms, halved
  • 1 1/2 cups cubed zucchini
  • 2/3 cup white wine vinegar
  • 1/2 cup water
  • 1/4 cup minced shallots
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 77
  • caloriesfromfat 37 %
  • fat 3.2 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 2.3 g
  • carbohydrate 10.4 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 273 mg
  • calcium 31 mg

How to Make It

  1. Steam potatoes, covered, 15 minutes or until tender. Let cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise.

  2. Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and next 9 ingredients (vinegar through red pepper) in a jar; cover tightly, and shake vigorously. Pour over vegetables, and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.