Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets. Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes. Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.
Time 3h15m Yield 14 servings, 1/2 cup each Number Of Ingredients 7 Steps:
Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again. Place bean mixture in large bowl. Add remaining ingredients; mix lightly. Refrigerate 3 hours or until chilled.
Time 40m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan. Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Time 30m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Time 12h30m Yield 10 serving(s) Number Of Ingredients 23 Steps:
In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp. Remove the vegetables and cool. In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper. Cover and refrigerate overnight. Or place in large glass jars and refrigerate. Serve chilled or room temperature. The vegetables should last up to a week in the fridge.
Time 32m Yield 1 platter, 6 serving(s) Number Of Ingredients 13 Steps:
Steam all veggies except the mushroom for 8 minutes. Add the mushroom and continue steaming for 2 more minutes. Place the hot veggies in a large, flat dish. Toss with the rest of the ingredients while still warm. Let cool to room temperature, cover and marinate over night in the fridge. Give them a toss once or twice while marinating. To serve, toss and serve at room temperature. These will keep for a week in the fridge. Enjoy!
