|
|
Parmesan-Basil Vegetables
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
12
|
| Preptime |
|
45 minutes
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 1/3 cups mayonnaise
|
| |
2/3 cup parmesan cheese
|
| |
1/4 cup white vinegar
|
| |
2 tsps. dried basil leaves
|
| |
2 garlic cloves, finely chopped
|
| |
4 cups broccoli flowerets, bite-sized pieces
|
| |
2 cups cauliflowerets
|
| |
1 medium zucchini, cut into cubes
|
| |
2 medium carrots, thinly sliced
|
|
|
| |
1 medium onion, thinly sliced and separated
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Mix mayo, cheese, vinegar, basil and garlic in large bowl.
|
|
|
|
Add remaining ingredients; toss. Cover and refrigerate at least 4 hours to blend flavors.
|
|
|
|
|
|
|
|
Originally Submitted
6/7/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Parmesan-Basil Vegetables recipe to your own private DesktopCookbook.
|
