Italian marinated vegetable salad

Indulge in the flavors of Italy with this vibrant marinated vegetable salad bursting with tangy, zesty, and herbaceous notes. Perfect for a light and refreshing meal.

Ingredients:

• 1 large carrot, halved lengthwise and cut into 1/2-inch pieces
• 2 cups cauliflower florets (1/2 inch)
• 1 cup green bean pieces (1/2 inch)
• 1 small fennel bulb, halved, cored and thinly sliced
• 1 medium red bell pepper, chopped (1/2 inch)
• 1 medium yellow bell pepper, chopped (1/2 inch)
• 2 fresh hot red peppers, such as cherry peppers or long Italian peppers, chopped (1/2 inch)
• 2 stalks celery, thinly sliced
• ½ cup diced red onion
• ¾ cup cider vinegar
• ¾ cup white vinegar
• ½ cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• ½ teaspoon celery seed
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 3 cloves garlic, minced
• ⅓ cup sliced green olives
• 3 tablespoons coarsely chopped fresh parsley
• 2 tablespoons coarsely chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste

Instructions:

1. Heat a large pot of water until it starts boiling. Prepare a bowl filled with ice water beside the stove. Cook the carrot, cauliflower, and green beans separately in the boiling water until they are just tender, which should take around 1 to 3 minutes each. Use a slotted spoon to transfer each vegetable to the ice water once it's done cooking.Once the vegetables have cooled down, drain them and place them in a wide, shallow bowl that is nonreactive. Next, add the fennel, bell peppers, hot peppers, celery, and onion.In a saucepan that is nonreactive, mix together cider vinegar, white vinegar, half a cup of water, sugar, salt, celery seed, basil, and oregano. Bring the mixture to a boil, then let it simmer for 2 minutes. Pour this hot liquid over the vegetables and gently mix so that they are coated evenly. Allow the mixture to cool down to room temperature, stirring occasionally. Refrigerate the vegetables until they are cold, which should take at least an hour. For a more flavorful salad, you can marinate the vegetables for a longer period.Before serving, strain the vegetables, keeping the pickling liquid aside. Place the vegetables back in the bowl along with 3 tablespoons of the pickling liquid. You can save the rest of the pickling liquid to pickle more vegetables or use it for a salad dressing. Add garlic, olives, parsley, dill, and oil to the vegetables. Mix everything together and season with pepper.

Summary:

• Calories: 792 kcal
• Fat: 36 g
• Protein: 17 g
• Carbs: 101 g
• Potassium: 3548 mg
• Magnesium: 215 mg