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Annie Starke's Marinated Vegetables and Crunchy Lettuce

Marinated Vegetables and Crunchy Lettuce

byAnnie Starke
Total 30 mins, includes cooling time
Active 25 mins
Makes 4 servings
  • 3/4 cup plus 1 tablespoon extra virgin olive oil
  • 2 tablespoons Homemade Champagne Garlic Vinegar (recipe follows), or regular champagne or sherry vinegar
  • 1 heaped tablespoon whole-grain or Dijon mustard
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large zucchini
  • 1 large yellow summer squash
  • 1 fennel bulb
  • 1 red onion
  • 1 red bell pepper
  • 1 bunch broccoli rabe, trimmed
  • 1 small head of romaine salad, leaves separated, ends trimmed
  • 1 bunch fresh parsley or mint
    Homemade Champagne Garlic Vinegar
    • 8 to 10 whole garlic cloves, peeled
    • 1 small bottle champagne vinegar
      1. In a large bowl, mix together 3/4 cup of the olive oil, the vinegar, mustard, and salt and pepper to taste. Set aside.
      2. Slice the zucchini and squash lengthwise into medium-thick slices. Slice the fennel into large slices. Slice the onion into large rings. Slice the bell pepper in half. Add the all vegetables and the broccoli rabe to a bowl and coat them in the remaining 1 tablespoon olive oil and salt and pepper to taste. Prepare your grill or campfire for medium-high heat.
      3. Place the vegetables on the grill grate in an even layer. Grill until nice and charred, turning them every 3 minutes. When browned and tender, drop the grilled veggies directly into the marinade bowl while they’re still hot. Toss until fully coated. Let the veggies come to room temperature in the marinade, then serve on a platter alongside the romaine leaves and parsley or mint sprigs.
      1. Homemade Champagne Garlic Vinegar
        1. Add the garlic to the bottle of vinegar. Screw the lid on and leave to sit for at least a month in the fridge.