2 C blanched broccoli florets
1 C blanched cauliflower florets
1 C blanched chopped carrots
1/2 C of The Olive Bin's Wild Dill Olive Oil
1/4 C of The Olive Bin's Sicilian Lemon White Balsamic Vinegar
Sea salt and ground black pepper
1 T chopped frsh curly-leaf parsley
Lemon zest, for garnish
In a large bowl, toss the veggies with the oil and balsamic, making sure they are evenly coated. Season to taste with salt and pepper.
Place in the fridge to allow the flavors to develop, at least 2-3 hours, or overnight.
Garnish with parsley and lemon zest before serving.
This recipe is from our The Olive Oil & Vinegar Lover's by Emily Lycopolus - available in stores!
