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Recipe: Marinated summer vegetable salad

Recipe: Marinated summer vegetable salad
Posted on 09/03/2019
marinated vegetable salad on plateThis zingy, make-ahead salad highlights crunchy summer vegetables. Switch it up with other favorites!


2 cups thinly sliced zucchini and/or yellow summer squash
1 cup cauliflower florets
1 cup broccoli florets
1 cup thinly sliced carrots

¾ cups vinegar
3 teaspoons granulated sugar
1 tablespoon kosher or sea salt
½ teaspoon pepper
¾ cup canola oil or vegetable oil

½ bunch basil, chopped 


In a large shallow dish or bowl, combine zucchini, yellow squash, cauliflower, broccoli and carrots. You want the dish to be shallow, so all the vegetables will be submerged in the marinade once it’s added. 

In a saucepan, combine vinegar, sugar, salt, and pepper. Heat on medium until sugar and salt are dissolved. Remove from heat and pour over vegetables, tossing gently to coat.

Cool to room temperature, then add the oil and chill at least 8 hours or overnight, stirring occasionally.

Just before serving, stir in chopped basil, if you choose.

Published Sept. 3, 2019