Happy spring! How did you bring in the first day of spring yesterday? Ashley and I decided to be Seattle tourists for a day: Pike Place Market, reading in Victor Steinbrueck Park, walking along Elliot Bay, and shopping in downtown. It was absolutely gorgeous and gave me a much needed Vitamin D fix.
Ashley needed a different kind of fix, the fried foods kind, so we made a stop at the Daily Dozen Donut Company and then Red Robin (you’re welcome, Ashley!). I had anticipated this to be the way our food situation would go down so I came prepared. I brought along a bag of
raw veggies and then some of these marinated ones. It fulfilled my craving for something crunchy and kept me me from lecturing someone on their food choices. 
This recipe came from the July/August issue of the Vegetarian Times. I adapted this version with less oil, more vinegar, and less spices. If you’re a mushroom fan, you can also add in some button mushrooms. Tastes like spring to me!
Vegetables:
2 cups broccoli florets
1 cup small carrot sticks
1 cup cauliflower florets
Marinade:
1/2 cup red wine vinegar
1/4 cup olive oil
1 Tbs dried basil
1 Tbs dried parsley
1/2 tsp red pepper flakes
To make marinade: whisk together all ingredients in bowl.
Pour marinade into 1 quart jar with lid or large resealable plastic bag. Add all vegetables and shake to coat. Refrigerate 4 hours, or overnight, shaking mixture occasionally. Enjoy straight from the jar.
Soy-free, gluten-free