Mixed Vegetables with Warm Vinaigrette
Author: Marla Hingley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 12 baby carrots, thinly slice on the diagonal
  • 6 spring onions or shallots, quartered
  • 1 ½ lbs asparagus, chopped into 2” pieces
  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp GF Dijon
  • ½ tsp sugar (optional)
  • 1 Tbsp water
  • 3 tsp fresh parsley, minced
  • 3 tsp fresh dill, chopped
  1. Steam carrots and asparagus until tender-crisp, and onions until tender. Immediately submerge in ice water to stop the cooking process. Drain, pat dry and set aside. The dish can be made ahead of time to this point. Store veggies in fridge until ready to serve.
  2. Whisk together the oil, vinegar, mustard, and sugar then pour into a skillet. Once mixture starts to bubble, add veggies, water and herbs and toss to combine and until veggies are warmed throughout. Season to taste with salt and pepper.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/vegetables-warm-vinaigrette/