Tangy Marinated Vegetables

Happy spring! How did you bring in the first day of spring yesterday? Ashley and I decided to be Seattle tourists for a day: Pike Place Market, reading in Victor Steinbrueck Park, walking along Elliot Bay, and shopping in downtown. It was absolutely gorgeous and gave me a much needed Vitamin D fix.

Ashley needed a different kind of fix, the fried foods kind, so we made a stop at the Daily Dozen Donut Company and then Red Robin (you're welcome, Ashley!). I had anticipated this to be the way our food situation would go down so I came prepared. I brought along a bag of raw veggies and then some of these marinated ones. It fulfilled my craving for something crunchy and kept me me from lecturing someone on their food choices. :)

This recipe came from the July/August issue of the Vegetarian Times. I adapted this version with less oil, more vinegar, and less spices. If you're a mushroom fan, you can also add in some button mushrooms. Tastes like spring to me!

Vegetables:
2 cups broccoli florets
1 cup small carrot sticks
1 cup cauliflower florets

Marinade:
1/2 cup red wine vinegar
1/4 cup olive oil
1 Tbs dried basil
1 Tbs dried parsley
1/2 tsp red pepper flakes

To make marinade: whisk together all ingredients in bowl.

Pour marinade into 1 quart jar with lid or large resealable plastic bag. Add all vegetables and shake to coat. Refrigerate 4 hours, or overnight, shaking mixture occasionally. Enjoy straight from the jar.

Soy-free, gluten-free