Marinated Vegetables

This is the make-ahead appetizer that quietly does its job while you handle louder dishes. The trick is the quick steam: broccoli and carrots hit the steamer just long enough to lose their raw bite, then crash into cold water to lock in that bright snap. Skip the shock and you’ll end up with sad, olive-drab broccoli by the time the platter hits the table.

Artichoke hearts and olives carry most of the briny flavor, so the Italian dressing only needs to do a light coating job. A pinch of red pepper flakes lifts the whole bowl without making it spicy. The longer it sits, the more the carrots and celery soak up the marinade.

Serve it cold on a wide platter with toothpicks. It plays well next to a cheese board or a roast.

Kitchen Tips

• Don’t overcook the broccoli. Two minutes in the steamer is plenty. It should still squeak when you bite it.
• Pat the artichoke hearts dry before adding. Wet artichokes water down the dressing.
• Use a fat-free or low-fat Italian dressing if you want to keep it light, but a full-fat vinaigrette gives a glossier finish.
• Tossed and chilled for at least 2 hours is the minimum. Overnight is better.

Variations

• Add quartered cherry tomatoes right before serving so they don’t go mushy.
• Swap olives for capers and pepperoncini for a sharper, brinier bite.
• Toss in cubed mozzarella or feta to turn it into a side salad.