Ingredients: 2 cups blanched broccoli florets 1 cup blanched cauliflower florets 1 cup blanched chopped carrots 1/2 cup Milanese Gremolata Infused Olive Oil 1/4 cup Sicilian Lemon White Balsamic Vinegar Sea salt and ground black pepper 1 Tbsp chopped curly-leaf parsley lemon zest (for garnish) Directions: In a large bowl, toss the veggies with the oil and balsamic, make sure they are evenly coated. Season to taste with salt and pepper. Place in the fridge for 2-3 hours, or overnight. Garnish with parsley and lemon zest before serving.
