Marinated Veggies With Rice Recipes

GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER

Grilled Marinated Beef with Vegetables in Rice Paper image

Categories Beef Vegetable Appetizer Marinate Grill Chill Grill/Barbecue Bon Appétit

Yield 8 appetizer servings

Number Of Ingredients 17

Ingredients

2 tablespoons sugar
1 tablespoon chopped lemongrass*
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon vegetable oil
3/4 teaspoon cornstarch
1 pound flank steak, sliced thinly on diagonal across grain
16 6-inch-diameter rice paper rounds (bahn trang)*
1/2 cup grated carrot
1/2 cup shredded lettuce
1/2 cup bean sprouts
1 small cucumber, peeled, seeded, cut into matchstick-size strips
1/4 cup fresh mint leaves
3/4 cup nam pla (fish sauce)*
1/4 cup rice wine vinegar
2 tablespoons chopped green onions
Sold at Southeast Asian markets.

Steps:

Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.

MOM'S MARINATED VEGETABLES

Mom's Marinated Vegetables image

I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight.

Provided by KBOVER

Categories Appetizers and Snacks

Time 8h40m

Yield 12

Number Of Ingredients 15

Ingredients

1 pound carrots, peeled and sliced
1 green bell pepper, sliced
1 onion, sliced
1 cucumber, peeled and sliced
3 stalks celery, sliced
1 cup cauliflower florets, broken into bite size pieces
1 cup broccoli florets, broken into bite size pieces
1 cup white sugar
¾ cup distilled white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon prepared yellow mustard
¼ teaspoon salt
¼ cup vegetable oil
1 (10.75 ounce) can condensed tomato soup

Steps:

Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 27.3 g, Fat 5.1 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 21.5 g

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

Ingredients

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

Ingredients

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 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

Ingredients

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!

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