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Serves: 10 to 12


  • 12 medium tomatoes
    1 teaspoon salt
    1/2 teaspoon ground white pepper
    24 tiny carrot sticks
    24 tiny celery sticks
    24 cauliflower rosettes
    12 tiny mushrooms
    24 broccoli rosettes
    1 cup vinaigrette


  • Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
    Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
    Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
    Refrigerate and serve.
Marinated vegetables

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