Marinated Veggies With Rice Recipes

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 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.

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.

MARINATED VEGETABLE-RICE SALAD

Steps:

• Mix first 4 ingredients until blended.
• Combine vegetables and olives in large bowl. Add vinegar mixture; mix lightly.
• Refrigerate 2 hours to marinate.
• Stir in rice just before serving.

MOM'S MARINATED VEGETABLES

Steps:

• Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
• Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

MARINATED VEGGIES WITH RICE

Steps:

• In a glass bowl, whisk the buttermilk or curds with the salt, red chilli powder and pepper.
• Taste, and add more of the seasonings if required.
• Add all the veggies, except corriander, to the bowl, and make sure that they are covered by the marinade; move them around if necessary.
• Cover and refrigerate for at least 15-30 minutes (the longer you let them marinate, the more flavoured the veggies will be).
• After 30 minutes, remove the veggies from the marinade and arrange them on a flat baking dish, reserving the marinade for later.
• Roast in a preheated oven (300 C) for 15 minutes, or until the veggies are as tender as you want them.
• While the veggies are roasting, toast the cumin or sesame seeds lightly in a saucepan over medium heat.
• Wash the rice well, and add it, along with the water and salt (to taste) to the saucepan containing the toasted seeds.
• Bring to a boil, lower flame, cover, and cook for 10 minutes, or until rice is cooked; remove from flame, fluff up with a fork, and set aside Once the veggies are done, add them to the cooked rice, toss, season with salt and pepper if necessary, garish with corriander, and serve hot!
• Use the marinade as a side, or pour it over the top of the rice for a spicy twist!