Recipe: Marinated Vegetables

Marinated Vegetables

Makes 12 cups

This salad must be made 1 day in advance to allow the flavors to meld, so don't adjust the seasoning until just before serving it. Blanching the vegetables one after the other using only one pot makes fast work of it. The recipe doubles well. Adapted from former chef and restaurateur David Hagedorn.

1 small head cauliflower, cut into florets

8 ounces green beans, snipped and cut diagonally into thirds

2 medium heads broccoli, cut into florets

1 1/2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise

4 carrots, peeled, trimmed and cut into 1/2 -inch-thick diagonal slices

1/2 pound mushrooms (stems trimmed), cut into quarters

One 12-ounce jar marinated pepperoncini, sliced and drained

3 medium cloves garlic, crushed

1 teaspoon dried thyme