Marinated Vegetable Salad


  • 2 cups thinly sliced zucchini
  • 2 cups thinly sliced carrots
  • 1 red onion, sliced and separated into rings
  • 1 cup button mushrooms, halved
  • 24 cherry tomatoes, halved
  • 2 green onions chopped
  • 1/2 cup sliced celery
  • 1 cup white-wine or white balsamic vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon celery seed
  • 1 teaspoon snipped basil
  • Salt and pepper, to taste
  • 1 head of red-leaf lettuce, shredded

Instructions Place vegetables in a large bowl. In a separate bowl, combine vinegar, sugar and olive oil; whisk until well blended. Add celery seed, basil, salt and pepper. Pour over the vegetables. Stir gently; cover and refrigerate for several hours or overnight, stirring occasionally.

For service, drain the vegetables; reserve marinade. Lay down the red-leaf lettuce; spoon vegetables atop. Finish with a drizzle of marinade.

Cook’s note: The marinated vegetables an be used as a pizza topping, calzone filler, or part of an antipasto platter.

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