Crunchy Marinated Vegetables For Two Recipes

MARINATED VEGETABLES

Steps:

• In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.
• Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.
• Refrigerate for several hours before serving, ideally for 24 hours.

THE BEST MARINATED VEGETABLE SALAD

Steps:

• Add veggies to Quick Marinator container or a large bowl.
• In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
• Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
• Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving.
• If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using.
• Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container.
• Transfer salad to a dish to serve or chill as preferred in the fridge.*

MARINATED VEGETABLES

Steps:

• Chop veggies into bite sizes pieces place in an airtight container.
• Whisk dressing together, pour over veggies, cover and refrigerate overnight, or for a full day even.
• Serve chilled.

MARINATED VEGGIES

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

CRUNCHY MARINATED VEGETABLES FOR TWO

Steps:

• In a small bowl, combine the vegetables listed.
• Prepare marinade: In a small saucepan, combine the sugar, vinegar, salt and mustard; cook over low heat just until sugar is dissolved. Pour into a 2-cup measuring cup; cool slightly.
• Add the oil, onion, celery seed and Italian seasoning; whisk until well combined.
• Pour over vegetables and toss to coat.
• Cover and refrigerate for 4 hours or overnight.
• Serve with slotted spoon.