Marinated, Mixed Vegetables

Ingredients

Vegetables

• 4 quarts water
• 1 tablespoon salt
• 2 cups cauliflower florets
• 1 cup carrot, sliced into 1/2-inch rounds
• 1 cup green beans, cut into 1-inch pieces
• 2 cups fennel bulbs, chopped
• 8 ounces white mushrooms, thinly sliced
• 1 1/2 cups red onions, finely chopped
• 3 tablespoons fresh cilantro leaves, chopped

Marinade

• 1 teaspoon lemon zest, freshly-grated
• 1/3 cup lemon juice, freshly-squeezed
• 1/4 cup soy sauce
• 1/2 cup olive oil
• 2 1/2 teaspoons Madras curry powder

Directions

1. 1

   In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.

2. 2

   To prepare marinade, whisk all ingredients together in small bowl.

3. 3

   Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.