Marinated Veggies– Our summer lunch recipe wagon presents a summer meal  you can take to work or camp, or the beach.  Our recipes are quick, easy and less than 30 minutes to make.  Make our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Marinated Veggies
SUMMER RECIPE WAGON: Marinated Veggies
2 large carrots about 8 ounces)
½ small head cauliflower (about 12 ounces)
1 jar ( 6 ounces) marinated artichoke hearts
½ cup pitted black olives
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon Worcestershire sauce
In a skillet bring 1 inch of water to a boil. Peel carrots and cut them diagonally into ½ inch thick slices. Add the carrots to the water. Lower the heat to medium, cover and cook until the carrots are almost crisp tender about 2 minutes
Trim cauliflower and cut into florets. Add the cauliflower florets to the carrots. Continue cooking the vegetables 3 more minutes
Drain the veggies and rinse with cold water .  Transfer to a bowl. Stir in artichoke hearts with their marinade, lemon juice, olives, Worcestershire sauce, and olive oil.  Season  with salt and pepper and toss.  Refrigerate and pack cold in a Legend 10 hour personal cooler.
Have a Safe, Happy Summer!!
SUMMER CHEF