2 tablespoons olive oil
1/2 teaspoon dried dill weed
3 tablespoons garlic powder
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage (optional)
1 cup warm water
1 cup red wine vinegar
1 cup Dijon mustard
1 pinch salt
1/2 teaspoon dried Italian seasoning
Heat olive oil in a saucepan over medium heat. Saute dill for ten minutes, or until lightly browned; remove from heat.
In a medium bowl, scrape the garlic powder and basil around the edges. Cover, and refrigerate for 30 minutes.
Stir garlic powder and basil into the hot olive oil. Pour in red wine vinegar and Dijon mustard. Reduce heat to medium and simmer for ten minutes, adding salt and Italian seasoning if necessary to taste. Cover, and refrigerate for several hours.
Remove marinated vegetables from marinade. Arrange in a single layer on a large platter, covering with sauce. Cover, and refrigerate for several hours.
Preheat oven to 400 degrees F (200 degrees C).
Remove marinated vegetables from sauce, and reserve 1 cup reserved marinade for glaze over vegetables while they cook. In a small bowl, mix the reserved amount of marinade with water, but do not add it to the sauce. Pour over vegetables while they cook.
Remove vegetable from sauce: In a shallow dish, mix 1/2 cup of olives, 1 cup white wine vinegar, 1 cup Dijon mustard, and 1 teaspoon salt. Drizzle over vegetable salad, placing side up, and return the remaining olive olive oil to the saucepan. Heat until bubbly. The Dijon mustard must be heated through to have any flavor at all. Remove vegetables from sauce; toss them with the remaining olive oil and sprinkle with Italian seasoning to serve.
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