Marinated Vegetables With Olives Recipes

MARINATED VEGETABLE AND OLIVE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
• Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

MARINATED VEGETABLES WITH OLIVES

Steps:

• In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients., Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.

ITALIAN MARINATED VEGETABLES

Steps:

• Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
• Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
• In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
• Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

HERB-MARINATED OLIVES

Steps:

• In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).

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.

MARINATED VEGETABLES WITH OLIVES

Steps:

• 1. In medium saucepan, combine oil, vinegar, rosemary, thyme and garlic. Bring to a boil. In medium bowl, combine onions and olives add hot oil mixture. Cover refrigerate 4 hours, stirring twice.2. Drain onions and olives, reserving liquid. In medium bowl, combine onions, olives, carrots, cauliflower and bell pepper. Spoon vegetables into 3 clean, hot 1-pint jars. Pour reserved liquid over vegetables cover with tight-fitting lids. Refrigerate at least 24 hours. Store in refrigerator for up to 1 month.Nutrition Information: Not possible to calculate because of recipe variables.

MARINATED VEGETABLES WITH GARLIC AND THYME

Steps:

• Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
• Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.

GRILLED VEGETABLES MARINATED WITH OIL AND VINEGAR

Steps:

• Cut eggplant into lengthwise slices about 1/2 inch.
• Place in a bowl and cover with water measuring the amount used.
• Add 1/4 cup of salt for every 2 quarts.
• Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
• Meanwhile rinse the peppers and cut them in half lengthwise.
• Rinse seeds and white membrane.
• Cut zucchini on diagonal into slices 1/2 inch thick.
• Prepare grill.
• Remove eggplant slices from brine and pat dry.
• Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
• Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
• Don't cook peppers on both sides.
• Mix marinade together and pour the marinade over the vegetables.
• Cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
• Serve at room temperature.
• Serves 8.