Festive Relish Tray
A delicious and colorful alternative to the ho-hum holiday veggie platter. Get creative by selecting other favorite locally grown veggies like fennel, yellow squash, cherry tomatoes and zucchini. Not a fan of dill? How about cilantro or thyme?
Servings: 8 to 10
Ingredients
Marinade
- 1/2 cup olive oil
- 1/3 cup brown rice vinegar or apple cider vinegar
Vegetables
- 1 cup cauliflower flowerets
- 4 carrots peeled and sliced
- 4 stalks celery chopped
- 1 large green bell pepper cut into chunks
- 1 large red bell pepper cut into chunks
- 1 large orange bell pepper cut into chunks
- 1/2 cup black olives drained
- 1/4 cup small green olives drained
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 14 ounce can hearts of palm, drained and sliced
- 1/2 cup chopped Italian parsley
- 1/2 cup chopped dill sprigs
Instructions
- Marinade: in a blender, food processor or shaker jar, combine oil and vinegar
- Vegetables: place veggies and fresh herbs in a 9 x 13-inch (non-metal) baking dish. Pour marinade over vegetables, tossing well. Cover; refrigerate several hours or overnight. Toss vegetables periodically to distribute marinate evenly and allow flavors to blend.
Notes
Make Ahead and Storage Tips: cover and store in the refrigerator for up to 4 days.
These marinated veggies are not just for company! Make up a batch on the weekend for munching throughout the week. Great way to get your non-veggie eating family members to try new tastes and textures as they are not as “raw” tasting as fresh veggies, yet not as soft as cooked.