Mixed Vegetables with Warm Vinaigrette

A simple vinaigrette transforms boring veggies into a delicious side dish that is full of flavor.

Steam or boil the veggies individually until tender-crisp, then immediately place in ice water to stop the cooking process. Once cold, remove and pat dry. To make ahead of time, the veggies can be stored in the fridge at this point until you are ready to serve.

Whisk together the oil, vinegar, mustard, and sugar then pour into a skillet. Once it comes to a boil, add the cooked veggies.

Gently toss until all veggies are thoroughly coated in the sauce, and are heated throughout. Add fresh herbs and season to taste with salt and pepper.

Mixed Vegetables with Warm Vinaigrette

Marla Hingley

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Ingredients

  

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• 12 baby carrots thinly slice on the diagonal
• 6 spring onions or shallots quartered
• 1 ½ lbs asparagus chopped into 2” pieces

Vinaigrette

• 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

Instructions

 

• 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.
• 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.

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