Prepare the vegetables except for the tomatoes; place in an 11" x 14" glass pan (they won't fit in a 9" x 13") and cover with vinaigrette (recipe below). Refrigerate overnight. Toss in tomatoes before serving. Serve chilled or room temperature.
1 head broccoli florets, rinsed, patted dry, divided into small pieces
1 head cauliflower (ditto)
4 carrots, sliced
3 medium zucchini, sliced
8 oz button mushrooms, sliced
1 red bell pepper, sliced (size the slices to your liking)
1 yellow bell pepper, sliced (ditto)
1 cup sliced black olives
1 or 2 cups whole grape tomatoes
Vinaigrette (play around with the ingredients to suit your own tastes)
1 c. olive oil
1 c. red wine vinegar
2 tbsp. Dijon mustard
1 tsp. fresh dill
2 scallions, minced
1/2 tsp. oregano
1/2 tsp. thyme
4 freshly torn basil leaves
3 tbsp. lemon juice
Salt & Pepper to taste
Place in a jar and shake well. To make a Creamy Vinaigrette, add 2 tablespoons sour cream to above ingredients and shake well.
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