Marinated Vegetables

Recipe Ingredients

2 cups	474ml	Extra-virgin olive oil
1/2 cup	118ml	Balsamic vinegar
3 tablespoons	45ml	Chiffonade of basil
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Asparagus - blanched
6 oz	170g	Artichoke hearts - quartered
1 oz	28g	Red onion - cut into rings (medium)
1/2 lb	227g / 8oz	Haricot vert - blanched
1 cup	237ml	Calamata olives
1/2 lb	227g / 8oz	Baby carrots - blanched
8		New potatoes - quartered, and
		Cooked fork tender
10		Basil leaves
6		Two-inch fresh Mozzarella cheese
		Baguette of French bread

Recipe Instructions

In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together. Season with salt and pepper. Arrange the vegetables and cheese in a rectangle in a sealable plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight.

this recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2382 broadcast 05-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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