The Dwight School
New York, NY
2 medium Idaho potatoes (about 8 ounces each)
8 ounces Brussels sprouts (about 1-3/4 cups)
8 ounces bite sized cauliflower florets (about 2-1/2 cups)
8 ounces corn kernels (about 1-2/3 cups)
8 ounces edamame (about 1-2/3 cups)
1 pint grape tomatoes
½ cup (1.5 ounces) thinly sliced red onions
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme
salt and pepper to taste
Cut potatoes into large dice.
Cook potatoes, Brussels sprouts, cauliflower florets, corn kernels and edamame in separate pots of salted, boiling water until each is just crisp tender. Drain each and cool.
Cut Brussels sprouts in half. Cut grape tomatoes in half. Combine cooked and cooled potatoes, Brussels sprouts, cauliflower, corn, edamame, tomatoes and onions in large bowl
Whisk together remaining ingredients in small bowl. Pour over vegetables and toss gently to coat.