LAURA LEE ALICE
COOKS
®
About the ingredients:
• Broccoli: Use 2 to 3 heads, about 16 oz.
• Garlic cloves: I like to use fresh instead of powder or
granulated for the flavor.
• Vinegar: Red wine or apple cider. I use Balsamic
vinegar sometimes, especially if I am doing a
vegetable medley.
• Honey: Raw, organic if possible.
• Dijon mustard: This is optional, but it does give flavor.
• Lemon juice: Fresh if you have it.
• Dill weed: It only takes a little bit. I have also used
Italian seasoning, depending on the flavor I want.
• Sea salt
• Pepper: Black pepper or a small pinch of red pepper
flakes for more intensity.
• Vegetable oil: I like to use avocado oil or a mixture
of olive and avocado.
Marinated Broccoli
Ingredients
• 2 to 3 heads of fresh broccoli (16 oz.), washed, cut into small florets
• 1to 2 cloves garlic, finely minced
• 1/4 cup vinegar (balsamic, red wine, apple cider)
• 1 Tbsp honey
• 1½ tsp Dijon or regular mustard
• 2 tsp lemon juice
• 1 tsp dill weed or Italian seasoning
• ¾ tsp sea salt
• ¼ tsp black pepper or a tiny pinch of red pepper flakes (or to taste)
• ½ cup of a good vegetable oil, I mix avocado and olive oil
You will need a zip top bag.
Instructions
Put the broccoli florets into the zip top bag. Thoroughly mix all the remaining
ingredients. I use the mixing attachment for my immersion blender. You want
the marinade mixed but not pulverized. Put in the zip top bag with the
broccoli; refrigerate for 18 to 24 hours. Turn bag occasionally, drain and
serve.
Options
• You can use cauliflower florets instead of broccoli or combine the two. You
want the pieces bite sized.
• I like to use a mixture of colorful vegetables like cherry tomatoes, onions,
cucumbers, broccoli, and yellow squash. I only peel the onions, so I only
use young squash and cucumbers.
• Mixing grape-sized mozzarella balls with the other vegetables brings this
dish to another level.
• Olives are a great addition to this dish too! They are so good when used
with mozzarella balls, tomatoes, pearl onions or shallots, and cucumbers.
