Dilled Vegetables
Submitted by millcrk
Crisp-tender cauliflower and green beans marinated in Italian dressing with dill weed, red onion rings, and red pepper flakes. A make-ahead chilled vegetable side that needs at least 4 hours to soak up flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
4 hrsThis is the cold vegetable side dish that steals the show at every cookout and holiday spread.
Cauliflower florets and whole green beans get blanched until just crisp-tender, then tossed with red onion rings in a zippy marinade of Italian dressing, dill weed, and red pepper flakes.
Four hours in the fridge and every bite is tangy, herby, and slightly spicy.
Serve it cold straight from the dish.
Kitchen Tips
- Blanch the vegetables just until crisp-tender; they’ll soften a bit more as they marinate
- Give the vegetables a gentle stir halfway through marinating so everything gets evenly coated
- This tastes even better after an overnight soak, so feel free to prep it the day before
- Drain well before serving so the plate doesn’t get watery
Ingredients
Directions
Prepare cauliflower, separate into flowerets.
Prepare green beans, leave beans whole.
Heat 1 inch salted water (½ teaspoons salt to 1 cup water) to boiling.
Add cauliflowerets and beans.
Cover and heat to boiling; reduce heat.
Boil until crisp-tender, 6 to 8 minutes; drain.
Place cauliflowerets, beans and onion rings in shallow glass dish.
Shake remaining ingredients in tightly covered container; pour over vegetables.
Cover and refrigerate, stirring once, at least 4 hours.
Drain before serving.
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