I don't think you can ever have enough vegetable recipes. Growing up I ate vegetables steamed and served plain. Frankly I found them pretty boring served that way and I still do. Vegetables should be savored. Of course drenching them in hollandaise sauce or butter makes them taste good, but that's not the only way to dress them up. I like sauteing vegetables with a little red chili, garlic, sprinkling them with fresh herbs, Indian spices, drizzling on any numbers of flavorings.
So often the recipes I develop for clients are very meat-oriented. I like challenging myself to come up with interesting vegetable dishes when I can. This marinated vegetable salad was developed because I wanted to find something that would be good for a potluck, It uses a variety of vegetables and can be served cold or at room temperature, but won't wilt like a green salad.
Unlike some dishes that I have to repeat several times to get right, this one was a surprise because it came out great the first time I tried it. I like experimenting with mustard as a seasoning for vegetables. We usually think of it as something to serve on hot dogs but it is so much more versatile than that. The Moroccan mustard from Dulcet Cuisine has pungent flavors of ginger, coriander, garlic and paprka in it. Just a mere tablespoon flavors a big batch of vegetables beautifully. You could easily vary the vegetables to taste. It keeps very well in the refrigerator.
Marinated Mustard Vegetables
2 cups small broccoli florets
1 cup cherry tomatoes
2 cups button mushrooms, cut into chunks
1 cup zucchini, cut into chunks
1/3 cup apple cider vinegar
1 tablespoon Moroccan mustard
1 tablespoon olive oil
Combine vegetables in a large zip lock bag; set aside. Combine vinegar, mustard and olive oil in a jar; cover tightly, and shake vigorously. Pour over vegetables, and toss the bag gently to coat them completely. The mixture will seem a bit dry, but the vegetables will become more juicy as they marinate. Marinate in refrigerator 8 hours or overnight, turning the bag occasionally. Serve cold or at room temperature.
Enjoy!