Name: Marinated Vegetables
Yield: Serves 6 as a first course
Ingredients: 1/3 cup fresh lemon juice; 1/2 cup olive oil; 2 cups chicken broth; 3 garlic cloves, crushed lightly with the flat side of a knife; a pinch of dried hot red pepper flakes, or to taste; 3/4 teaspoon salt, or to taste; 2 teaspoons coriander seeds; 2 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled; 2 fresh oregano sprigs or 1/4 teaspoon dried oregano, crumbled; 1 teaspoon sugar; 2 leeks (about 1/2 pound), trimmed, washed well, and cut crosswise into 1-inch pieces; 1 yellow squash, trimmed, halved lengthwise, and cut crosswise into 1-inch pieces; 4 ribs of celery, trimmed and cut into 1-inch pieces; 2 red bell peppers, cut into 1-inch pieces; 1/4 pound green beans, trimmed and cut into 1-inch pieces; 1/2 pound mushrooms, halved if large and the stems reserved for another use

Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe notes

Charred Vegetable Ragù

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Gigante Beans With Seaweed Salmoriglio

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Zucchini, Pea, and Bulgur Pilaf

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