Savory Marinated Vegetables Recipes

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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

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 VEGETABLES



Marinated Vegetables image

This is a wonderful recipe for marinated vegetables, one that you can enjoy all year round. Change the vegetables you use to suit your own taste.

Provided by Karen Ciancio

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 14

2 cups cauliflower florets
2 cups broccoli florets
1 cup mushrooms
1/2 red bell pepper (cut into strips)
1 cup green beans (cut into 1" pieces)
1 onion (chopped, or red onion)
1 carrot (sliced)
1 cup red wine vinegar
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Steps:

  • In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.
  • Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.
  • Refrigerate for several hours before serving, ideally for 24 hours.

Nutrition Facts : Calories 84 kcal, Carbohydrate 6 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 139 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

SAVORY MARINATED VEGETABLES



Savory Marinated Vegetables image

The combination of ingredients in this salad gives it a unique tangy flavor. Perhaps that's why I get requests for the recipe whenever I serve this dish to company or bring it to a potluck dinner.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16-20 servings.

Number Of Ingredients 18

DRESSING:
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon ground mustard
1 cup vegetable oil
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
VEGETABLES:
1 large head cauliflower, cut into florets
1 large bunch broccoli, cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cup sliced radishes
2 green onions, thinly sliced
1/2 medium green pepper, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 pint cherry tomatoes, halved

Steps:

  • In a saucepan, bring the sugar, vinegar, salt and dry mustard to a boil. Cook for 1 minute. Allow to cool. Add remaining dressing ingredients. Chill. Combine all vegetables in a large bowl; add dressing and toss. Cover and refrigerate several hours, stirring occasionally.

Nutrition Facts : Calories 219 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g 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!

MARINATED VEGETABLES WITH GARLIC AND THYME



Marinated Vegetables with Garlic and Thyme image

Categories     Garlic     Tomato     Vegetable     Side     Marinate     Thanksgiving     Vegetarian     Buffet     Vinegar     Fall     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)
2 cups grape tomatoes, halved lengthwise (about 1 pound)
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

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.

MARINADE FOR GRILLED VEGETABLES



Marinade for Grilled Vegetables image

Make and share this Marinade for Grilled Vegetables recipe from Food.com.

Provided by Barb G.

Categories     Low Protein

Time 10m

Yield 1 Cup Marinade

Number Of Ingredients 7

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients and mix well.
  • Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
  • Yield 1 cup marinade.

Nutrition Facts : Calories 1376.3, Fat 144.8, SaturatedFat 20, Sodium 1187.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.4, Protein 1.2

MARINATED GRILLED VEGETABLES



Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
  • While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
  • When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

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