Best 3 Citrus Oil Marinated Spring Vegetables Recipes
Embark on a culinary journey with our delightful Citrus Oil Marinated Spring Vegetables, a symphony of flavors that will tantalize your taste buds. This vibrant dish showcases the bounty of fresh spring vegetables, each carefully selected for its unique taste and texture. From crisp asparagus and tender baby carrots to sugar snap peas and vibrant bell peppers, every bite is a celebration of the season's best. Marinated in a zesty citrus oil dressing, these vegetables burst with a refreshing blend of lemon, lime, and orange, complemented by aromatic herbs and a hint of garlic. Whether served as a vibrant side dish or enjoyed as a light and healthy main course, this recipe promises a feast for both the eyes and the palate.
Let's cook with our recipes!
CITRUS MARINATED OLIVES
Provided by Valerie Bertinelli
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.
CITRUS MARINATED OLIVES
Provided by Alton Brown
Categories appetizer
Time P3DT15m
Yield 1 pound olives
Number Of Ingredients 8
Steps:
- Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
- In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
- Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.
CLASSIC MARINATED VEGETABLES
-Elizabeth Powell, Elizabethton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
Tips:
- Choose fresh, seasonal spring vegetables. This will ensure that your dish is packed with flavor and nutrients.
- Use a variety of vegetables. This will add color, texture, and flavor to your dish.
- Don't overcrowd the pan. If you overcrowd the pan, the vegetables will not cook evenly.
- Cook the vegetables until they are tender, but still have a little bite to them. Overcooked vegetables are mushy and bland.
- Serve the vegetables immediately. This way, they will be at their best flavor and texture.
Conclusion:
Citrus Oil Marinated Spring Vegetables is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of fruits and vegetables. The marinade adds a bright and tangy flavor to the vegetables, while the roasting process caramelizes them slightly and brings out their natural sweetness. This dish is sure to please everyone at your table.
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