Fresh Vegetable Marinade Recipes

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

Time P1DT10m8S

Number Of Ingredients 11

Ingredients

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

THE BEST GRILLED VEGETABLES MARINADE

The Best Grilled Vegetables Marinade image

This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!

Provided by Sommer Collier

Categories Main Main Course Side Dish

Time 57m

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
¼ cup balsamic vinegar
3 tablespoons dijon mustard
3 tablespoons honey
1 ½ teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound carrots (halved or quartered)
1 pound asparagus (trimmed)
2 zucchini (cut into sixths)
2 yellow squash (cut into sixths)
1 large red bell pepper (cut into ½ inch strips)

Steps:

Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
Meanwhile, preheat the grill to medium heat, about 350 degrees F.
Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.

Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g

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

Ingredients

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

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

Ingredients

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

FRESH VEGETABLE MARINADE

Fresh Vegetable Marinade image

Make and share this Fresh Vegetable Marinade recipe from Food.com.

Provided by Anita73

Categories Vegetable

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup white vinegar
1 tablespoon dill weed
1 teaspoon garlic powder
1 teaspoon salt and pepper
1 tablespoon Accent seasoning
1 teaspoon sugar
1 1/3 cups vegetable oil

Steps:

Combine all ingredients.
Pour over vegetables.
Marinate overnight.
Especially good over broccoli, cauliflower, mushrooms or tomatoes.

Nutrition Facts : Calories 262, Fat 29.1, SaturatedFat 3.8, Sodium 0.7, Carbohydrate 0.7, Sugar 0.5, Protein 0.1

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

Ingredients

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

MARINATED FRESH VEGETABLE SALAD

Marinated Fresh Vegetable Salad image

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

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

Ingredients

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

More about "fresh vegetable marinade recipes"

THE BEST GRILLED VEGETABLES MARINADE - THE SCHMIDTY WIFE

Web Jun 7, 2021 The BEST Marinated & Grilled Vegetables Jump to Recipe The perfect addition to a summertime meal, a Grilled Vegetable Plate. …
From theschmidtywife.com
Cuisine American
Total Time 30 mins
Category Side Dishes
Calories 175 per serving

In a small bowl whisk together the olive oil, vinegar, garlic, sugar, basil, and salt to make the marinade.
Slice up vegetables to be grilled. For the vegtables like zucchini and similar, I recommend making large slices into wheel or oblong shapes so that they can be laid out on the grill. For vegetables like asparagus you will want to make sure they are trimmed. And some, like a vine of tomatoes doesn't need to be prepped.
Once vegetables are ready add to a large bowl and add the marinade. Toss to cover. Let the vegetables marinate while the grill heats up.
Preheat the grill to medium-high heat. Once the grill is hot carefully remove the vegetables from the marinade leaving as much marinade in the bowl as possible since you will use it for the vegetables after the cook.

Fresh Vegetable Marinade Recipes

MARINATED VEGETABLES

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!

THE BEST GRILLED VEGETABLES MARINADE

This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!

FAVORITE MARINATED VEGETABLES

MARINATED VEGGIES

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

FRESH VEGETABLE MARINADE

Make and share this Fresh Vegetable Marinade recipe from Food.com.

SIMPLE MARINATED VEGETABLES

MARINATED FRESH VEGETABLE SALAD

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

EASY MARINATED VEGETABLES

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.

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