Ingredients
-
6 cups baby vegetables (assorted trimmed, such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cau)
-
1 cup olive oil
-
1/2 cup champagne vinegar
-
4 small bay leaves
-
2 teaspoons coarse kosher salt
-
2 teaspoons fresh ground black pepper
-
1 teaspoon fennel seed
-
1 teaspoon dried oregano
-
1/4 teaspoon dry crushed red pepper
Instructions
- Steam all vegetables until potatoes are tender, about 8 minutes.
- Transfer to large bowl.
- Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves.
- Pour over vegetables.
- Let marinate at least 15 minutes, tossing occasionally.
- Serve warm or at room temperature.