Source: dLife

Colorful vegetables cooked in a wine and herb marinade.

Servings

0.5 tsp black peppercorns
2 bay leaves
1 pinch fresh rosemary (1 large sprig)
2 pinch fresh tarragon (2 large sprigs)
2 pinch fresh thyme (2 large sprigs)
2 cup white wine (dry)
2 cup cold water
4 medium garlic cloves , pressed
0.25 cup cider vinegar
1 tsp salt
8 cup Vegetables, healthy garden, frozen , sliced or chopped (vegetables of your choice)

1 Wrap the peppercorns and bay leaves in cheesecloth and tie all of the fresh herb sprigs together with kitchen string.
2 In a nonreactive saucepan, bring all of the marinade ingredients to a boil, then reduce the heat, cover, and simmer for 15 minutes.
3 While the marinade simmers, slice or chop the vegetables you've chosen. Then blanch each vegetable in succession in the marinade until just tender and remove it to a platter with a slotted spoon or strainer. Begin with the blander vegetables and end with the strongest flavored ones, such as cauliflower. Potatoes and carrots take about 10 minutes to cook, while bell peppers, onions, and mushrooms take only 2 or 3 minutes.
4 Pour any remaining marinade over the cooked vegetables and serve or chill for later.

Be sure to include at least four vegetables of varied colors. Potatoes, sweet potatoes, carrots, and parsnips should be peeled and julienned or thinly sliced. Green beans and sugar snaps should be stemmed. Bell peppers are best cut into strips. Slice onions and zucchini into rounds. Mushrooms and cauliflower or broccoli florets should be bite-sized.