Best 2 Balsamic Marinated Vegetables Recipes

**Balsamic Marinated Vegetables: A Symphony of Flavors**

Embark on a culinary journey with our balsamic marinated vegetables, a delectable dish that will tantalize your taste buds and add a pop of color to your table. This versatile recipe offers three variations, each showcasing a unique blend of vegetables and flavors. From the classic combination of zucchini, bell peppers, and mushrooms to the vibrant mix of cherry tomatoes, zucchini, and red onions, and the hearty medley of broccoli, carrots, and cauliflower, these recipes cater to diverse preferences and dietary needs. Marinated in a tangy and aromatic balsamic vinaigrette, these vegetables transform into a symphony of flavors, making them an ideal side dish, appetizer, or even a light main course. Join us as we explore the culinary delights of balsamic marinated vegetables, offering a refreshing and flavorful addition to your culinary repertoire.

Here are our top 2 tried and tested recipes!

BALSAMIC-MARINATED VEGETABLES

Balsamic-Marinated Vegetables image

I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it.

Provided by PaulaG

Categories Cauliflower

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups uncooked broccoli, seperated into florets
1 1/2 cups uncooked cauliflower, seperated into florets
1 medium zucchini, sliced
12 baby carrots, sliced
1/2 sweet onion, sliced thin and seperated into rings
1/2 cup water
1/4 cup balsamic vinegar, plus
2 tablespoons balsamic vinegar
1/4 cup finely snipped fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon black pepper
salt

Steps:

Combine the vegetables in a large glass or ceramic bowl.
Mix dressing ingredients and pour over vegetables.
Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
Cooking time reflects time to marinate vegetables.

MARINATED BALSAMIC PASTA AND VEGETABLES

Marinated Balsamic Pasta and Vegetables image

Marinate pasta and vegetables with vinegar mixture for a delicious appetizer that's perfect to treat a crowd.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 3h20m

Yield 18

Number Of Ingredients 12

Ingredients

2 1/2 cups uncooked radiatore (nugget) pasta (8 ounces)
18 pearl onions, peeled
6 ounces whole green beans
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
1/2 cup sugar
1/2 cup white wine vinegar
1/3 cup olive or vegetable oil
1/4 cup balsamic vinegar
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

Cook pasta as directed on package. Rinse with cold water; drain.
Meanwhile, place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.
In small bowl, mix all marinade ingredients. Place pasta, beans, onions and peppers in 8x8 inch baking dish, keeping each item separate. Pour marinade over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter.

Nutrition Facts : Calories 65, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg

Tips:

Choose firm vegetables: Vegetables like carrots, bell peppers, zucchini, and mushrooms work well for balsamic marinating as they can hold their shape and texture.
Slice vegetables evenly: This ensures even cooking and absorption of the marinade.
Generously coat the vegetables: Make sure the vegetables are well coated with the marinade to maximize flavor.
Let the vegetables marinate for at least 30 minutes: The longer the vegetables marinate, the more flavor they will absorb.
Use high-quality balsamic vinegar: A good balsamic vinegar will add a rich and complex flavor to the vegetables.
Roast the vegetables at a high temperature: This will help caramelize the vegetables and bring out their natural sweetness.
Serve the vegetables warm or at room temperature: Balsamic marinated vegetables can be served as a side dish, appetizer, or even as a main course.

Conclusion:

Balsamic marinated vegetables are a versatile and delicious dish that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. With its combination of sweet, tangy, and savory flavors, balsamic marinated vegetables are sure to be a hit at your next gathering. So next time you are looking for a healthy and flavorful side dish, give balsamic marinated vegetables a try!

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