Servings: 4 side dish portions
Author: Mizpah Matus
Veggies
- 2 carrots sliced
- 2 zucchini sliced
- 1 ⁄2 yellow pepper julienned
- 1 ⁄2 cup asparagus sliced on the diagonal 1⁄4 cup red cabbage, sliced
- 1 ⁄4 cup cherry tomatoes halved
Marinade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon shallots chopped finely
- 2 tablespoons flat leaf parsley chopped finely 2 tablespoons fresh basil, chopped finely
- 1 teaspoon rosemary or thyme chopped finely
- Himalayan salt to taste