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Marinated Vegetables

  • Yield: 6 servings


  • 2 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 3 tablespoons chiffonade of basil
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 bunch of blanched asparagus
  • 6 ounces of artichoke hearts, quartered
  • 1 medium red onion, cut into rings
  • 1/2 pound blanch haricot vert
  • 1 cup Calamata olives
  • 1/2 pound baby carrots, blanched
  • 8 new potatoes, quartered, fork tender
  • 10 basil leaves
  • 6 slices 2-inch fresh Mozzarella cheese
  • Baguette of French bread


  • In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together. Season with salt and pepper. Arrange the vegetables and cheese in a rectangle in a resealable plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight.