Autumn Vegetable Antipasto

Ingredients

• 1/2 cup Basil Vinegar
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 2 Tbsp sugar
• 2 Tbsp fresh basil, chopped
• 2 cup cauliflower florets
• 2 cup broccoli florets
• 2 red or green bell peppers (seeded, ribbed, thinly sliced)
• 1 small fennel bulb (trimmed, cored, thinly sliced)
• 1 cup (about 8) white boiling onions
• 1 cup daikon (white radish), thinly sliced
• 2 hot chiles, seeded and thinly sliced
• Salt and pepper, to taste

Instructions

1. Mix the vinegar, oil, lemon juice, water, sugar and basil in a large non-reactive saucepan. Add cauliflower, broccoli, peppers, fennel, onions, daikon, and chiles and cover. Bring to a boil.
2. Reduce heat to medium-low and simmer for 5 minutes. Transfer to a large glass or stainless steel bowl and cool. Season with salt and pepper. Cover tightly and refrigerate overnight.
3. To serve, remove vegetables from marinade with a slotted spoon and place on a lettuce-lined platter. Serve chilled. Store in fridge in a sealed container up to one week.

https://thymelyherbals.com/2015/08/autumn-vegetable-antipasto/

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