Marinated Vegetables Deluxe Recipes

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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

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

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

MARINATED VEGETABLES DELUXE



Marinated Vegetables Deluxe image

Great for family gatherings, pot lucks, or any time you are expecting a crowd. This looks terrific served in a cut glass bowl. There just are no leftovers with this one! This requires overnight marinating.

Provided by Gerry

Categories     < 15 Mins

Time 15m

Yield 25 serving(s)

Number Of Ingredients 12

1 head cauliflower
1 bunch broccoli, with stems
3 stalks celery
6 medium carrots, cut in strips
1 1/2 cups cherry tomatoes (or basket)
5 green onions
1 (10 ounce) can whole mushrooms, drained
1 (14 ounce) can pitted black olives, drained (I use less)
1 (14 ounce) can miniature corn cobs, drained
1 (8 ounce) can water chestnuts, drained
1 green pepper, cut into bite size pieces
1 (8 ounce) bottle Italian dressing (I use Kraft)

Steps:

  • Break or cut vegetables into bite size pieces and place in large bowl.
  • Pour dressing over vegetables, mix and refrigerate overnight.
  • Stir occasionally.

Nutrition Facts : Calories 80.2, Fat 4.5, SaturatedFat 0.7, Sodium 320.3, Carbohydrate 9.7, Fiber 2.9, Sugar 3.5, Protein 2.1

MARINATED VEGETABLE SALAD BOWL



Marinated Vegetable Salad Bowl image

Number Of Ingredients 20

Marinade:
1 3/4 cups vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon dry mustard
2 cloves garlic minced
2 teaspoons salt
Freshly ground pepper to taste
Salad:
1 (8 1/2-ounce) can lima beans drained
1 (8-ounce) can green beans cut, drained
1 (8-ounce) can kidney beans drained
1 sweet onion medium, sliced and separated into rings
1/2 cup green bell pepper chopped
2 cups cucumbers thinly sliced
2 cups carrots pared and thinly sliced
1/2 cup celery chopped
2 cups mushrooms fresh, washed and thinly sliced
2 cups cauliflower sliced
Lettuce, washed and crisped

Steps:

  • Combine marinade ingredients in blender or food processor and process until well blended.Combine salad ingredients except lettuce in a large bowl toss. Pour marinade over vegetables and toss until well coated. Marinate covered in refrigerator for 24 hours. Just before serving, drain. Place marinated vegetables into lettuce-lined bowl.Note: Any leftovers will keep in the refrigerator for 3 to 4 days.

Nutrition Facts : Nutritional Facts Serves

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

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

MARINATED VEGETABLES



Marinated Vegetables image

Number Of Ingredients 13

1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon chili powder
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon cumin ground
1/4 teaspoon salt
dash black pepper
1 1/2 pounds broccoli cut in 3/4 -inch slices and cooked crisp-tender
1 (13-ounce) can olives drained and sliced
1 (9-ounce) package frozen artichoke heart cooked and drained
3/4 cup onion thinly sliced
2 cups cherry tomatoes halved if large

Steps:

  • In a small bowl, combine vegetable oil, vinegar, chili powder, sugar, mustard, cumin, salt and pepper set aside.In a shallow 1 1/2 -quart dish, place broccoli, olives, artichokes and onion. Add vinegar mixture and toss gently. Cover and chill for 2 to 3 hours or overnight.To serve, add tomatoes to vegetable mixture and toss gently. Drain and serve cold.

Nutrition Facts : Nutritional Facts Serves

MEDITERRANEAN MARINATED VEGETABLES



Mediterranean marinated vegetables image

Herbs, garlic and olive oil make a great marinade for vegetables

Provided by Curtis Stone

Categories     Dinner, Vegetable

Time 15m

Number Of Ingredients 8

1 head of garlic
2 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves
8 fresh bay leaves
1 tbsp Maldon salt
2-3 tsp cracked black peppercorns (these can be bought in jars)
150ml/¼ pint olive oil
900g/1.3kg/2-3lb of assorted vegetables (e.g. asparagus, large or baby courgettes, sweet potatoes, aubergines , fennel, red onions, corn cobs, parboiled new potatoes)

Steps:

  • Peel the garlic cloves and tip into a food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil. Whizz well to release the flavours - alternatively grind dry ingredients using a pestle and mortar then blend in the oil.
  • Prepare 900g-1.3kg/2-3lb of assorted vegetables (e.g asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes). Halve asparagus lengthways, cut large courgettes into chunks or halve baby ones lengthways. Cut sweet potatoes and aubergines into thick chunks, cut fennel and red onion lengthways into wedges, corn into chunks and potatoes in half lengthways. Mix the vegetables and marinade together and marinate for a couple of hours before barbecuing. Cooking times will vary according to your choice of vegetables and their thickness - keep turning and prodding them and you'll feel when they're done.

Nutrition Facts : Calories 202 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium

CLASSIC MARINATED VEGETABLES



Classic Marinated Vegetables image

-Elizabeth Powell, Elizabethton, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2-3 servings.

Number Of Ingredients 10

1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup finely chopped celery
1/3 cup finely chopped green pepper
1/3 cup finely chopped onion
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1-1/2 teaspoons French salad dressing

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

MARINATED ROASTED VEGETABLES



Marinated Roasted Vegetables image

Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

Provided by Bone Man

Categories     Potato

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs potatoes, medium-sized, peeled and halved
6 carrots, peeled and cut into thirds
2 medium onions, peeled and halved
3 celery ribs, cut into 3-inch lengths
1/2 cup soy sauce
2 teaspoons prepared mustard (I like Heinz)
1 teaspoon garlic salt
2 tablespoons malt vinegar (or balsamic vinegar)
1 teaspoon dried sweet basil leaves
1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
1 tablespoon honey
2 tablespoons extra virgin olive oil

Steps:

  • Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
  • Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
  • Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
  • Serve hot.
  • TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

MASTER VEGETABLE MARINADE



Master Vegetable Marinade image

Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.

Provided by Anna Stockwell

Yield Makes about 1 cup

Number Of Ingredients 4

1/2 cup extra-virgin olive oil
1/2 cup sherry vinegar or red wine vinegar
2 tsp. kosher salt
1 1/2 tsp. honey

Steps:

  • Whisk oil, vinegar, salt, and honey in a medium bowl to combine.

MARINATED VEGETABLES



Marinated Vegetables image

Categories     Garlic     Herb     Mushroom     Vegetable     Side     Marinate     Lemon     Leek     Green Bean     Spring     Healthy     Simmer     Gourmet

Yield Serves 6 as a first course

Number Of Ingredients 16

1/3 cup fresh lemon juice
1/2 cup olive oil
2 cups chicken broth
3 garlic cloves, crushed lightly with the flat side of a knife
a pinch of dried hot red pepper flakes, or to taste
3/4 teaspoon salt, or to taste
2 teaspoons coriander seeds
2 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
2 fresh oregano sprigs or 1/4 teaspoon dried oregano, crumbled
1 teaspoon sugar
2 leeks (about 1/2 pound), trimmed, washed well, and cut crosswise into 1-inch pieces
1 yellow squash, trimmed, halved lengthwise, and cut crosswise into 1-inch pieces
4 ribs of celery, trimmed and cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
1/2 pound mushrooms, halved if large and the stems reserved for another use

Steps:

  • In a kettle stir together the lemon juice, the oil, the broth, the garlic, the red pepper flakes, the salt, the coriander seeds, the thyme, orégano, the sugar, and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Bring the mixture to a boil, add the leeks, and simmer them for 2 minutes. Add the squash and the celery and simmer the vegetables, stirring gently, for 2 minutes. Add the bell peppers and the green beans and simmer the vegetables, stirring gently, for 2 minutes. Add the mushrooms and simmer the vegetables, stirring gently, for 30 seconds.
  • Transfer the vegetables with a slotted spoon to a shallow baking dish or bowl, boil the cooking liquid for 2 minutes, or until it is reduced to 1/2 cup, and strain it through a fine sieve onto the vegetables. Let the vegetables marinate, covered and chilled, for at least 3 hours or overnight, season them with salt and pepper, and let them come to room temperature before serving.

GRILLED & MARINATED SUMMER VEGETABLES



Grilled & marinated summer vegetables image

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Provided by Good Food team

Categories     Buffet, Side dish

Time 50m

Number Of Ingredients 8

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

Steps:

  • Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
  • Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

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