Categories: Apperizers, November2013, Sauces, Vegetables

Ingredients

• 1/2 cup olive oil
• 1/4 cup vinegar (balsamic, red wine or white wine)
• 1 Tablespoon Dijon mustard
• 1 Tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1–2 Tablespoons dried herbs or spices of choice
• (basil, oregano, thyme, parsley, blends, etc.)

Directions

1. Whisk together all marinade ingredients. Separate vegetables into

2. separate bags or containers. Pour marinade over vegetables and

3. refrigerate for 5 hours or overnight, turning every few hours to make

4. sure all vegetables are evenly coated. Arrange vegetables on platter

5. and discard remaining marinade or drizzle over vegetables.

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