Springtime Marinated Veggies

This is the perfect spring and summer side dish. Whether you're serving it alongside an elegant dinner or packing it for a picnic, this colorful dish will certainly brighten your meal. 

Ingredients:
1 bunch of asparagus (tough ends removed; cut into 2-inch pieces)
1 head of cauliflower (cut into flowerets)
1 small carton of button mushrooms (cleaned with a damp towel and left whole)
1 red bell pepper
1 zucchini 
1/2 English cucumber
1 large or 2 small Vidalia onions
1 1/3 cups olive oil
2/3 cup white vinegar 
1/4 cup Stone Hill Chardonel
2 teaspoons minced garlic
1 teaspoon coarse ground Dijon mustard
1 tablespoon fresh basil
1 tablespoon fresh parsley
1 teaspoon salt 
1/2 teaspoon black pepper

Bring a large pot of salted water to boil; add asparagus and cauliflower. Cook for 3 to 3½ minutes. Drain in colander; immediately plunge into a large bowl of ice water to stop the cooking process. Allow to cool; drain again. Cut up remaining vegetables; combine with cauliflower and asparagus. Place all in a jumbo zip lock bag or large bowl.

In a blender, add remaining ingredients; blend well. Pour over vegetables; marinate in refrigerator 24 to 48 hours. Drain excess marinade, toss lightly and serve.

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