Oil And Vinegar Marinade Recipes

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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

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

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

OIL AND VINEGAR MARINADE



Oil and Vinegar Marinade image

This is a simple marinade to use on pork, beef, or chicken . You can baste with it while cooking too. It's especially handy when you need to whip something up, but your pantry is looking a little bare, because it is basically just kitchen staples.

Provided by KittyKitty

Categories     Low Protein

Time 35m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/2 teaspoon pepper

Steps:

  • Combine all ingredients; stir well. Marinate your choice of meat, for at least 30 minutes, the longer you marinate the better.

Nutrition Facts : Calories 679, Fat 72.8, SaturatedFat 9.4, Sodium 1552.1, Carbohydrate 11.2, Fiber 0.9, Sugar 4.8, Protein 0.5

EASY SEASONED MARINADE



Easy Seasoned Marinade image

Provided by Food Network

Time 10m

Yield 1 cup

Number Of Ingredients 6

2/3 cup Crisco® Pure Olive Oil or 2/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
1/4 cup red wine vinegar
2 tsps. minced garlic
2 1/2 tsps. Italian seasoning or dried basil leaves
1 tsp. salt
1/2 tsp. fresh ground black pepper

Steps:

  • WHISK olive oil, vinegar, garlic, Italian seasoning, salt and pepper until blended. Combine marinade with 1 to 1 1/2 pounds meat, chicken or seafood in 1-gallon resealable plastic bag.
  • MARINATE in refrigerator, turning several times: meat, 1 hour; chicken or seafood, 30 minutes. Remove meat, chicken or seafood from marinade. Discard marinade. Grill or cook as desired.

GRILLED VEGETABLES MARINATED WITH OIL AND VINEGAR



Grilled Vegetables Marinated With Oil and Vinegar image

Make and share this Grilled Vegetables Marinated With Oil and Vinegar recipe from Food.com.

Provided by Oxford

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggplants
2 red bell peppers
2 yellow bell peppers
3 long slender zucchini
olive oil, for brushing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, chopped
1 tablespoon thyme or 1 tablespoon oregano

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.

Nutrition Facts : Calories 120.6, Fat 7.3, SaturatedFat 1, Sodium 11.6, Carbohydrate 14, Fiber 5.8, Sugar 5.2, Protein 2.9

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