Homemade Marinated Vegetables Recipes

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ITALIAN MARINATED VEGETABLES



Italian Marinated Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 12 servings; 6 ounces each

Number Of Ingredients 20

1/4 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 pound broccoli rabe, trimmed
1 cup small cauliflower florets
8 ounces button mushrooms (cut in half if too large)
1 cup half-moon-sliced zucchini
1 cup half-moon-sliced yellow squash
1/2 cup roasted red pepper strips
1/2 cup marinated, quartered artichoke hearts
1/2 cup oil-cured black olives, pitted
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

  • Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
  • Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
  • In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
  • Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

MARINATED VEGETABLES



Marinated Vegetables image

This is a wonderful recipe for marinated vegetables, one that you can enjoy all year round. Change the vegetables you use to suit your own taste.

Provided by Karen Ciancio

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 14

2 cups cauliflower florets
2 cups broccoli florets
1 cup mushrooms
1/2 red bell pepper (cut into strips)
1 cup green beans (cut into 1" pieces)
1 onion (chopped, or red onion)
1 carrot (sliced)
1 cup red wine vinegar
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 84 kcal, Carbohydrate 6 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 139 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MARINADE FOR GRILLED VEGETABLES



Marinade for Grilled Vegetables image

Make and share this Marinade for Grilled Vegetables recipe from Food.com.

Provided by Barb G.

Categories     Low Protein

Time 10m

Yield 1 Cup Marinade

Number Of Ingredients 7

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients and mix well.
  • Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
  • Yield 1 cup marinade.

Nutrition Facts : Calories 1376.3, Fat 144.8, SaturatedFat 20, Sodium 1187.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.4, Protein 1.2

FAVORITE MARINATED VEGETABLES



Favorite Marinated Vegetables image

Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 medium cucumber, halved and thinly sliced
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/3 cup finely chopped red onion
1/2 cup fat-free Italian salad dressing

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.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!



Incredible BBQ Grilled Vegetables - marinated! image

Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.

Provided by Nagi

Categories     Mains     Side Dish

Time 40m

Number Of Ingredients 18

2 red capsicum/bell peppers
2 yellow capsicum/bell peppers
2 red onions
1 eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)
2 zucchini (, 0.7cm / 1/3" thick slices on diagonal)
2 bunches asparagus (, ends trimmed)
200g/ 7oz button mushrooms
1/4 cup (65ml) extra virgin olive oil
1 tsp each salt and pepper
3 cloves garlic (, minced)
1/4 cup parsley (, roughly chopped (or chives))
1/3 cup (85ml) lemon juice
1/3 cup (85ml) extra virgin olive oil
2 tsp white sugar
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
1/2 tsp each dried basil, parsley, oregano, thyme ((Note 2))
1/2 - 1 tsp chilli flakes ((adjust spice to taste, Note 3))

Steps:

  • Place ingredients in a jar and shake well. Set aside 10 minutes+.
  • Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
  • Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
  • Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
  • Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
  • Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
  • Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
  • Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
  • Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
  • Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
  • While vegetables are still hot, drizzle over Dressing and toss.
  • Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Nutrition Facts : Calories 206 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SIMPLE MARINATED VEGETABLES



Simple Marinated Vegetables image

Crisp and refreshing, this lovely veggie salad takes center stage whenever Hindy Silberstein serves it. "I like to toss it together for large gatherings and parties," she says from Highland Mills, New York. "I always place it in the middle of the table so folks have easy access. Before I know it, my 'center-piece' bowl is empty!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

3 medium yellow summer squash, sliced 1/4 inch thick
1 each medium green, sweet red, yellow and orange peppers, sliced or chopped
1 small red onion, thinly sliced and separated into rings
1 can (15 ounces) whole baby corn, drained
1 medium carrot, thinly sliced
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED & MARINATED SUMMER VEGETABLES



Grilled & marinated summer vegetables image

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Provided by Good Food team

Categories     Buffet, Side dish

Time 50m

Number Of Ingredients 8

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

Steps:

  • Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
  • Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

MARINATED VEGETABLES



Marinated Vegetables image

My Mom's Marinated Vegetables were a summer cookout staple when I was growing up. These colorful crunchy fresh vegetables marinated in sweet dressing, are the perfect pot luck or picnic side dish!

Provided by Michaela Kenkel

Categories     Vegetable/Salad

Time P1DT10m8S

Number Of Ingredients 11

1 small head of cauliflower, cut into bite sized pieces (about 4 cups)
5 carrots, sliced (about 2 cups)
5-6 Stalks of celery, sliced (about 2 cups)
1 small sweet onion, chopped (about 1 cup)
1 sweet bell pepper, diced (about 1 cup)
cherry or grape tomatoes, to taste (about 2-3 cups/1 pint)
Black olives, whole or sliced, your choice, optional (6 ounce can)
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup ketchup
1/4 cup white vinegar

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.

Nutrition Facts : Calories 117 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!

Provided by Iowa Girl Eats

Categories     20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish

Yield serves 8-10

Number Of Ingredients 12

2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups chopped carrots (~4 medium carrots)
1 cucumber, seeded then chopped
1 bell pepper (any color,) seeded then chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

Steps:

  • For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
  • Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

THE BEST MARINATED VEGETABLE SALAD



The Best Marinated Vegetable Salad image

This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! It's gluten free, dairy free, vegan, and loaded with flavour!

Provided by Christal Szcebel

Categories     Salads

Time 1h5m

Number Of Ingredients 15

1 heaping cup chopped broccoli florets
1 heaping cup chopped cauliflower florets
1 diced bell pepper
1 cup halved cherry tomatoes
1 cup chopped baby corn
1 cup diced carrot
1/2 cup sliced celery
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
3 tablespoons honey
Juice from 1/2 lemon
1 clove garlic, crushed
1 heaping tablespoon Greek herb mix (with salt)
1 tablespoon jarred capers

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 DELUXE



Marinated Vegetables Deluxe image

Great for family gatherings, pot lucks, or any time you are expecting a crowd. This looks terrific served in a cut glass bowl. There just are no leftovers with this one! This requires overnight marinating.

Provided by Gerry

Categories     < 15 Mins

Time 15m

Yield 25 serving(s)

Number Of Ingredients 12

1 head cauliflower
1 bunch broccoli, with stems
3 stalks celery
6 medium carrots, cut in strips
1 1/2 cups cherry tomatoes (or basket)
5 green onions
1 (10 ounce) can whole mushrooms, drained
1 (14 ounce) can pitted black olives, drained (I use less)
1 (14 ounce) can miniature corn cobs, drained
1 (8 ounce) can water chestnuts, drained
1 green pepper, cut into bite size pieces
1 (8 ounce) bottle Italian dressing (I use Kraft)

Steps:

  • Break or cut vegetables into bite size pieces and place in large bowl.
  • Pour dressing over vegetables, mix and refrigerate overnight.
  • Stir occasionally.

Nutrition Facts : Calories 80.2, Fat 4.5, SaturatedFat 0.7, Sodium 320.3, Carbohydrate 9.7, Fiber 2.9, Sugar 3.5, Protein 2.1

EASY MARINATED VEGETABLES



Easy Marinated Vegetables image

Serve these marinated vegetables as a salad or as an appetizer. Optional add ins include: pitted Greek olives, cubes of feta cheese, and thin slices of Maui or Walla Walla onion.

Provided by Chris

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 6

1 ½ cups broccoli florets
1 ½ cups cauliflower florets
1 green bell pepper, cut into 1 inch pieces
1 cucumber - peeled, seeded and chopped
1 carrot, coarsely chopped
¼ cup Italian-style salad dressing

Steps:

  • Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
  • Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

Nutrition Facts : Calories 82.1 calories, Carbohydrate 9.9 g, Fat 4.5 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 278 mg, Sugar 4.1 g

MARINATED VEGGIES



Marinated Veggies image

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

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.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

GRILLED VEGETABLES



Grilled Vegetables image

Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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