Marinated Vegetables And Turkey Platter Recipes

MARINATED VEGETABLES AND TURKEY PLATTER

Steps:

• Stir together vinegar, oil, oregano, mustard, pepper and garlic in small bowl.
• Place cucumber, onion, bell peppers and tomatoes in heavy-duty resealable plastic bag. Pour vinegar mixture over vegetables; seal bag and shake. Refrigerate at least 4 hours to blend flavors.
• Line serving platter with lettuce. Drain vegetables. Arrange vegetables and turkey slices on lettuce. Serve with buns.

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 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.

BROILED VEGETABLE PLATTER

Steps:

• Toss each item in Herb Marinade to coat. Remove from marinade, lightly salt, keep separated. Let marinate for at least 20 minutes, or longer if possible. Broil items until cooked all the way through. Takes approximately 3 to 4 minutes on each side. Plate and serve.
• Put roasted garlic puree in a bowl. Slowly whip in olive oil to make a loose paste. Combine remaining ingredients
• Cut off ends of garlic cloves and drizzle oil over cloves, sprinkle Hawaiian salt. Loosely wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until tender. Press garlic out of skin and press through a sieve.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

MARINATED VEGETABLES AND TURKEY PLATTER

Steps:

• Stir together vinegar, oil, oregano, mustard, pepper and garlic in small bowl.
• Place cucumber, onion, bell peppers and tomatoes in heavy-duty resealable plastic bag. Pour vinegar mixture over vegetables; seal bag and shake. Refrigerate at least 4 hours to blend flavors.
• Line serving platter with lettuce. Drain vegetables. Arrange vegetables and turkey slices on lettuce. Serve with buns.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.