Marinated Vegetable Medley Recipes

MARINATED ROASTED VEGETABLE MEDLEY

Marinated Roasted Vegetable Medley image

Think of these marinated vegetables as a lighter, less-oily version of what you might find at your supermarket's olive bar. Keep them on hand for up to five days, and enjoy them cold or at room temperature as an easy side dish, omelet filling, pasta topper, or sandwich fixing. To ensure the veggies roast evenly, be sure to spread them out onto two sheet pans; if you try to pile them all onto one, they'll end up steaming in their own liquid.

Time 45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

4 spray(s) Cooking spray
4 medium Uncooked shallot(s) quartered
1.25 pound(s) Eggplant(s) cut into 1-in pieces
1 pound(s) Cremini mushroom(s)
1 medium Sweet red pepper(s) trimmed and cut into 1/2-in-thick slices
1 medium Yellow pepper(s) trimmed and cut into 1/2-in-thick slices
1 medium Orange bell pepper trimmed and cut into 1/2-in-thick slices
1 tsp(s) Kosher salt divided
1 tsp(s) Black pepper divided
2 cup(s) Grape tomatoes
2 tbsp(s) Red wine vinegar
1 tbsp(s) Olive oil
1 tsp(s) Italian seasoning
1 tsp(s) Dijon mustard
0.25 cup(s) Fresh parsley flat-leaf, chopped

Steps:

Preheat the oven to 425°F with 1 oven rack in the lower third of the oven and the other rack in the upper third. Coat 2 large sheet pans with cooking spray. Divide shallots, eggplant, mushrooms, and bell peppers evenly between pans. Coat vegetables with cooking spray; sprinkle ¼ tsp each salt and pepper over each pan. Roast for 15 minutes.
Remove the pans from the oven (leave the oven on). Gently stir the vegetables; scatter the tomatoes evenly onto both pans. Return pans to the oven. Roast until the tomatoes start to collapse, 10 to 12 minutes. Remove the pans from the oven and let stand 5 minutes.
In a large bowl, whisk together the vinegar, oil, Italian seasoning, mustard, and remaining ½ tsp each salt and pepper. Add the vegetables and parsley; toss gently to coat.
Serving size: 1 cup

Nutrition Facts : Calories 56 kcal

OVERNIGHT MARINATED VEGETABLE SALAD

Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MEDITERRANEAN MARINATED VEGETABLE SALAD

Mediterranean Marinated Vegetable Salad image

Make and share this Mediterranean Marinated Vegetable Salad recipe from Food.com.

Provided by Terry K

Categories Onions

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 large tomatoes, cut into wedges
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half sliced
1/4 cup red onion, wedges
1/2 cup zesty Italian dressing
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 cup Italian cheese blend

Steps:

Toss tomatoes, peppers, zucchini and onions in large bowl.
Combine dressing, basil and garlic. Pour over vegetable mixture, toss to coat.
Add cheese, mix lightly. Refrigerate at least 1 hour before serving.
Makes 8 servings, 1 cup each.

Nutrition Facts : Calories 90, Fat 5.8, SaturatedFat 0.9, Sodium 331.8, Carbohydrate 9.4, Fiber 1.9, Sugar 4.6, Protein 1.6

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