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?
Author: Linda Shapiro, © Meal Planning Maven
Serves: 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.
MPM Mini-Bites
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.
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.
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