Marinated vegetable salad

Explore the vibrant flavors of marinated vegetable salad, bursting with freshness and tanginess. Perfect for a light and refreshing meal option.

Ingredients:

• Kosher salt
• 1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces 
• 1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces 
• 450g frozen artichoke quarters 
• 1/3 cup olive oil 
• 1 1/2 tablespoons red wine vinegar 
• 1 small clove garlic, finely grated 
• 1/2 cup pitted kalamata olives, halved 
• 2 tablespoons capers 
• 2 tablespoons chopped fresh oregano 
• 3 pickled cherry peppers, chopped 

Instructions:

1. Start by heating a large pot of water with some salt until it boils. Prepare a large bowl of ice water.
2. Place the broccoli, cauliflower, and artichokes into the boiling water and cook until they are slightly tender, which should take around 2 to 3 minutes. Then, remove them from the water and put them into the ice bath to halt the cooking process. Once they have cooled down, drain the vegetables and gently dry them with paper towels.
3. In a spacious bowl, mix together the olive oil, vinegar, minced garlic, and 3/4 teaspoon of salt. Then, add the broccoli, cauliflower, artichokes, olives, capers, dried oregano, and cherry peppers. Toss everything together until well coated. Cover the bowl and place it in the refrigerator for a minimum of 2 hours, or you can leave it overnight for better flavor. You can serve this dish cold or at room temperature.

Summary:

• Calories: 1273 kcal
• Fat: 84 g
• Protein: 41 g
• Carbs: 121 g
• Potassium: 4812 mg
• Magnesium: 478 mg