Lemon Dill Marinated Veggies
Canada Day is coming up, as is Memorial Day for my American friends and family, and like many, I’m busy planning some of my favourite dishes for a backyard barbecue celebration. Most years we celebrate with fireworks, friends and good food; this year I’m sharing one of my tried and true family heirloom style recipes, Lemon Dill Marinated Veggies.
Not long ago my grandmother passed away, a strong woman who had many hardships but through it all she remained a humble and positive pillar in our family. As part of her passing, I inherited her china, silverware and glassware, much of which was handed down through generations from her grandmother in the days our ancestors were in England. Some of my favourite pieces in the collection is this pink depression glass serving bowl which I felt was the perfect presentation for this heirloom recipe. I imagine this bowl of marinated vegetables sitting among a table of family back in the day and that brings a smile to my face.
Today this recipe is on my family enjoys at many holidays or gatherings; sometimes I bring out this recipe just because. I love the vibrant colours of the vegetables. If you’d like a little spicy and sweet version, add in 1/4 tsp of Cayenne pepper. This recipe as a side dish makes a serving size for approximately 10 and can sit in the refrigerator for 24-48 hours without wilting the vegetables.
- ½ cup carrot sticks, peeled
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup grape tomatoes
- 1 cup mushrooms, quartered
- 4 stalks celery, sliced into sticks
- 1 cup vinegar
- ½ cup olive oil
- ½ cup sugar
- 1 tsp salt
- ½ tsp pepper
- juice of 1 lemon (1 tbsp of lemon juice)
- ¼ cup fresh dill, chopped (1½ tsp dill weed)
- Cut and wash all vegetables and place into a large bag or container.
- In a small bowl, mix together the remaining ingredients and pour over the vegetables.
- Seal the bag and massage the bag or shake the container until all vegetables have been coated with the marinade.
- Let sit in the refrigerator for a minimum of 2 hours before serving. Vegetables will start to soften the longer they sit; use before 48 hrs for the freshest texture.
Looking for more vegetable sides?
- Black Bean and Corn Salad
- Veggie Dip Shooters
- Sautéed Green Beans with Basil & Fresh Tomatoes
- Five Bean Salad
- Lemon Pepper Asparagus
- Broccoli Craisin Salad