Marinated Vegetables,  wheat-free gluten-free lactose-free vegetarian vegan

1/3 cup lemon juice
1/2 cup sunflower oil
1/2 tsp. salt
1 lb. vegetables (Choose from radishes, brussel sprouts, cauliflower, summer yellow squash, zucchini, leeks, chives, asparagus, peas, and okra.)
1 tsp. fresh or dried salad herbs or seasonings (choose from paprika, cayenne, caraway, celery seed, chervil, cumin, dill, fennel, or parsley)

• In a small saucepan, combine lemon juice, garlic and herbs.
• Add oil, and simmer gently 5 minutes.
• Cover and set aside to steep.
• Cut vegetables into bite-sized pieces.
• Harder vegetables like brussel sprouts, cauliflower, and asparagus may be steamed lightly first. Leave others raw.
• Toss vegetables with salt in a large bowl.
• If you use fresh herbs, they can be added at this point.
• Pour marinade evenly over vegetables and toss again.
• Let sit at least 1 hour, preferably overnight, to develop full flavor. Toss from time to time, or weight vegetables down into marinade.

This recipe can be doubled; it keeps well.

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