Next time you’re asked to bring the veggies, put a spin on a standard by skipping the dip and tossing our veggies like cauliflower, carrot sticks, squash and tomatoes in an easy marinade.
1/2 cup olive oil
1/4 cup vinegar (balsamic, red wine or white wine)
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1–2 Tablespoons dried herbs or spices of choice
(basil, oregano, thyme, parsley, blends, etc.)
Whisk together all marinade ingredients. Separate vegetables into separate bags or containers. Pour marinade over vegetables and refrigerate for 5 hours or overnight, turning every few hours to make sure all vegetables are evenly coated. Arrange vegetables on platter and discard remaining marinade or drizzle over vegetables.