photo by Kana Okada
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.
Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
Ingredients
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
1/2 cup Champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
Preparation
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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 230.25; % Calories from Fat 73.9; Fat (g) 18.91; Saturated Fat (g) 2.66; Cholesterol (mg) 0; Carbohydrates (g) 13.91; Dietary Fiber (g) 3.19; Total Sugars (g) 3.79; Net Carbs (g) 10.72; Protein (g) 2.22
#### Nutritional analysis provided by Bon Appétit
Recipe notes
Back to topSee Related Recipes and Cooking Tips
47 Sensational Summer Squash Recipes
Got summer squash? Too much summer squash? We can help.40 Valentine's Day Appetizers That Set the Right Mood
And that mood is: "satiated."How to Picnic, French-Style
Pack a basket full of these recipes and dine *en plein air*: It'll be almost as good as a picnic by the Seine.
