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Marinated Broccoli                                                 

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Ingredients

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•  2 to 3 heads of fresh broccoli (16 oz.), washed, cut into small florets

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•  1to 2 cloves garlic, finely minced

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•  1/4 cup vinegar (balsamic, red wine, apple cider)

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•  1 Tbsp honey

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•  1½ tsp Dijon or regular mustard

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•  2 tsp lemon juice

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•  1 tsp dill weed or Italian seasoning​

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•  ¾ tsp sea salt

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•  ¼ tsp black pepper or a tiny pinch of red pepper flakes (or to taste)​

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•  ½ cup of a good vegetable oil, I mix avocado and olive oil

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You will need a zip top bag.

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Instructions

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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.

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Options

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•  You can use cauliflower florets instead of broccoli or combine the two. You

 

 

    want the pieces bite sized.

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•  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. 

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•  Mixing grape-sized mozzarella balls with the other vegetables brings this

 

 

    dish to another level.

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•  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.

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