Marinated Balsamic Pasta And Vegetables Recipes

MARINATED BALSAMIC PASTA AND VEGETABLES

Steps:

• Cook pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.
• In small bowl, mix all marinade ingredients. Place pasta, beans, onions and peppers in 8x8 inch baking dish, keeping each item separate. Pour marinade over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter.

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 ROASTED VEGETABLE ANTIPASTO

Steps:

• Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
• Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
• Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
• Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
• In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
• To serve, drain vegetables, discarding marinade; arrange on serving platter.

MARINATED BALSAMIC PASTA AND VEGETABLES

Steps:

• Cook pasta as directed on package drain. Rinse with cold water drain. Place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender drain. Immediately rinse with cold water drain. Mix remaining ingredients. Place pasta, beans and onions and peppers in 8x8 inch-baking dish, keeping each item separate. Pour dressing mixture over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon discard marinade. Arrange pasta and vegetables on shallow serving platter. Serve with toothpicks.1 Serving: Calories 65 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 10mg Carbohydrate 13g (Dietary Fiber 1g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BALSAMIC-MARINATED VEGETABLES

Steps:

• Combine the vegetables in a large glass or ceramic bowl.
• Mix dressing ingredients and pour over vegetables.
• Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
• Cooking time reflects time to marinate vegetables.

PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR

Steps:

• Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
• Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
• Cook pasta in boiling water according to package directions.
• Drain hot cooked pasta and toss with vegetables and serve.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

BALSAMIC GRILLED VEGETABLES

Steps:

• Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
• Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
• Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
• Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.

MARINATED BALSAMIC PASTA AND VEGETABLES

Steps:

• Cook pasta as directed on package drain. Rinse with cold water drain. Place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender drain. Immediately rinse with cold water drain. Mix remaining ingredients. Place pasta, beans and onions and peppers in 8x8 inch-baking dish, keeping each item separate. Pour dressing mixture over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon discard marinade. Arrange pasta and vegetables on shallow serving platter. Serve with toothpicks.1 Serving: Calories 65 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 10mg Carbohydrate 13g (Dietary Fiber 1g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.