Marinated Vegetable Salad

Great dish when you need something easy to bring to a picnic or party. Works fine unrefrigerated for extended periods. Double recipe for large batches.
Contributed by Joan J.

Ingredients

3 cups fresh Broccoli florets

2 cups fresh Cauliflower-etts

1-1/2 cups fresh Baby Carrots

2 Celery Ribs, cut into 1/2-inch pieces

2 cups fresh Mushrooms

Dressing

2/3 cup Balsamic Vinegar

1/2 cup Extra Virgin Olive Oil

10 cloves Garlic

1 teaspoon Oregano, minced

1 teaspoon Basil, minced

1 large Shallot, minced

4 Green Onions, chopped

1/2 teaspoon Hot Red Pepper flakes

½-1 cup fresh Water

Optional

Finely chopped Red or Green Sweet Peppers

Directions

Brush off fresh mushrooms to clean and wash other veggies. Place all Dressing ingredients in medium sauce pan and bring to boil. Reduce heat and simmer (small bubbles) for 6 minutes. Add all veggies, EXCEPT mushrooms, stir; cover and simmer 1 minute. Turn off heat, add Mushrooms, stir and let rest for 1 minute. Remove pan from stove(and any residual heating source), uncover and allow to cool. Pour into clean jar and store in refrigerator. Mix occasionally to keep top veggies moist. Serve cold.

Keeps up to 1 month in refrigerator.

Abstinent Measuring

1 cup = 1 vegetable

Notes

1. Use fresh herbs when available. If using fresh basil and oregano double quantities

2. A good substitute for the large Shallot is 1/3-1/2 cup of the white end of Green Onions, chopped.

Serving Suggestions: Stir Salad to moisten all pieces and serve cold using using slotted spoon.