Marinated Vegetable Platter

Tender marinated vegetables infused with rosemary and garlic create a colorful, aromatic centerpiece that’s as beautiful as it is delicious.

Total Time:

Yield:

8 servings

¾ cup olive oil

¼ cup white balsamic vinegar or white wine vinegar

1 clove garlic, minced

1 teaspoon dried rosemary

1 teaspoon Dijon mustard

¾ teaspoon Rosemary Flake Salt or Sel Gris

½ teaspoon honey

¼ teaspoon freshly ground black pepper

8 cups fresh vegetables, such as sliced zucchini, stemmed baby sweet peppers, cut-up bell pepper, fennel bulb wedges, or cut heirloom tomatoes

2 3-finger pinches Rosemary Flake Salt or Sel Gris

For marinade, combine olive oil, vinegar, garlic, rosemary, mustard, salt, honey and pepper.
Place cut vegetables, except tomatoes, in a shallow bowl. Pour marinade over vegetables, stirring to coat. Cover and chill for 6 to 24 hours.
Just before serving, stir in tomatoes. With a slotted spoon, transfer to a shallow platter. Finish with Rosemary Flake Salt or Sel Gris.

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