Lemon and Oil Marinated Vegetables

Ingredients:

• 1 small Cauliflower leaves removed
• 1 pkg (8oz) Button Mushrooms halved
• 1 each Carrot and Celery Stalk
• 2 sprigs Fresh Thyme divided
• 3 cups Water
• 1 tsp Lemon Zest
• 1/3 cup Lemon Juice
• 1/4 cup Extra Virgin Olive Oil
• 1 Bay Leaf
• 1 sprig Rosemary
• Salt to taste optional

Instructions:

1. Bring a large saucepan of salted water to boil.
2. Meanwhile, cut cauliflower into florets similar size as the mushrooms. Cut carrot and celery into 1/2 inch (1 cm) thick slices.
3. Place vegetables into water separately. Cook cauliflower for about 2 minutes or until tender crisp. Using a slotted spoon or small strainer remove and place into a large bowl. Cook mushrooms for 2 minutes. Remove and add to cauliflower. Repeat with carrot and celery for 2 minutes and add to bowl. Toss gently and then start placing the vegetables into 3 to 4 jars. Add half of the thyme sprigs and rosemary to the jars; set aside.
4. In a saucepan, combine water, lemon rind and juice, oil, remaining thyme and bay leaf. Bring to a boil and reduce heat to low. Simmer for 15 minutes. Pour into jars to cover vegetables. Let cool and seal. Refrigerate for up to 10 days. Remove from liquid and sprinkle with salt when serving if desired.