1. In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp. 2. Remove the vegetables and cool. 3. In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper. 4. Cover and refrigerate overnight. 5. Or place in large glass jars and refrigerate. 6. Serve chilled or room temperature. 7. The vegetables should last up to a week in the fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
