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Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 1/4 cup white wine vinegar

  3. 1 tablespoon Italian seasoning

  4. 1 tablespoon Dijon mustard

  5. 1 tablespoon minced garlic

  6. 3/4 teaspoon salt

  7. 1/2 teaspoon sugar

  8. 1/2 teaspoon ground black pepper

  9. 3 cups cauliflower florets

  10. 2 cups cherry tomatoes

  11. 1 cup bottled cherry peppers, halved

  12. 3 medium zucchini , cut into bite-size pieces

  13. 3 carrots, peeled and cut into bite-size pieces

  14. 1 small onion, thinly sliced

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard , garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

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