Marinated Vegetables

Course : Vegetables
Serves: 4-6
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2 cups broccoli florets
2 cups cauliflower florets
8 ounces fresh green beans, cut into 2 inch pieces
2 cups diagonally sliced carrots
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/3 cup Grey Poupon
---Country Dijon mustard
1/3 cup olive oil
1/4 cup vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon Pepper

Preparation / Directions:

In large heavy pot, steam broccoli, cauliflower, green beans and carrots until tender-crisp. Rinse vegetables in cold water and drain well; place in large serving bowl. Stir in cherry tomatoes and onion. In small bowl, whisk mustard, oil, vinegar, sugar, oregano and pepper. Pour dressing over vegetables, tossing to coat well. Chill for at least 2 hours before serving, stirring occasionally.

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