Zesty Marinated Vegetables Recipes

FAVORITE MARINATED VEGETABLES

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.

ZESTY MARINATED VEGETABLE SALAD

Steps:

• Mix all vegetables (or any other combination you choose).
• Add salad dressing and marinate for at least 4 hours or overnight.

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.

ZESTY GRILLED VEGGIES

Steps:

• Heat grill to medium heat.
• Place vegetables in grill basket.
• Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
• Add dressing; toss to coat. Sprinkle with cheese.

ZESTY MIXED VEGETABLES

Steps:

• In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.

ZESTY MARINATED ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
• Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

SPICY MARINATED VEGETABLES AND SARDINES ON TOAST

Steps:

• Preheat oven to 425°F. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
• Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Using your hands, massage mixture 20-30 seconds (this is just to get the flavors to meld faster). Let sit 10 minutes.
• Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil. Toss to combine and let vegetables sit another 5-10 minutes.
• Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet. Drizzle with oil and bake until golden brown and edges are lightly charred, 5-8 minutes. Remove toast from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of mayonnaise over each toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.