Garlicky Marinated Vegetables Recipes

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.

GARLICKY MARINATED VEGETABLES

Steps:

• 1. Once you saved enough of the juice from the pickles " I freeze it till I know I have enough" put the juice into a large soup pot and set aside.
• 2. Pull the carrots and green beans out to defrost, you won't need to par cook these.
• 3. In a separate pot put enough water in the pot so you can par-boil the cauliflower and broccoli.
• 4. While you are waiting for the water to come to a rolling boil "you won't need to salt the water "cut the heads off the cauliflower and broccoli.
• 5. Get 2 large bowl's of ice water to stop the cooking. Once the water is boiling, cook the cauliflower, for no more than 30 -45 seconds, remove and put into the ice water to stop the cooking.
• 6. Then next do the broccoli for about 20 - 30 seconds and remove from the water and put in a separate ice water bath.
• 7. Get the pickle juice warm "not hot "by simmering on the stove. Once it starts to simmer turn off the stove.
• 8. Drain the par-boiled vegetables on paper towels.
• 9. Put the pickle juice in a large bowl; add the carrots, green beans, cauliflower and broccoli. Mix with a spoon making sure the vegetables are all covered with the juice
• 10. Mix the onion, smashed garlic, salt, pepper & red pepper in a small bowl.
• 11. Once this is thoroughly mixed add to the vegetables and mix once again.
• 12. Cover and put into the refrigerator for at least 2 days " or longer if you can wait " to marinade
• 13. When you are ready to serve drain from the liquid and check for seasoning " see if you need more salt and pepper".

MARINATED VEGETABLES WITH GARLIC AND THYME

Steps:

• Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
• Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.

GARLICKY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
• Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

VEGETABLES MARINATED IN A GARLIC DRESSING

Steps:

• Blanch cauliflower and broccoli by bring water to a boil in a pot and then add in both vegs. Leave in 1 minute, then remove to a bowl of ice cold water to stop the cooking process. Drain well.
• In a medium glass bowl(or stainless steel), combine cauliflower, tomatoes, pepper slices, and olives.
• In a jar with tight fitting lid, combine oil, vinegar, mustard, garlic, sugar if using,salt, basil, and black pepper.
• Cover tightly and shakke until well mixed. pour over vegetable mixture; cover tightly and refrigerate several hours or overnight.
• Cover and refrigerate broccoli separately.
• Just before serving, add broccoli to marinated vegetables and toss to combine well. Enjoy!

FAVORITE MARINATED VEGETABLES

Steps:

• In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

MARINATED ROASTED VEGETABLES

Steps:

• Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
• Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
• Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
• Serve hot.
• TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

HERB AND GARLIC MARINADE

Steps:

• Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
• Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
• Cook meat as desired. Garnish withherbs; serve with lemon wedges.