Best 2 Italian Marinated Vegetables Recipes

Embark on a culinary journey to the heart of Italy with our enticing collection of marinated vegetable recipes. These delectable dishes capture the vibrant flavors and aromas of the Mediterranean, offering a symphony of tastes that will transport you to the sun-kissed shores of Italy. From the classic Olive Oil Marinated Vegetables, where crisp vegetables bask in a bath of fragrant olive oil and herbs, to the tangy and refreshing Lemon and Herb Marinated Vegetables, each recipe promises a unique and unforgettable experience. Indulge in the smoky allure of Roasted Red Pepper and Zucchini Marinated in Balsamic Vinegar, or savor the sweet and savory harmony of Balsamic Glazed Carrots. For a burst of color and flavor, try the vibrant Rainbow Vegetable Skewers Marinated in Honey Mustard Dressing, where an array of vegetables come together in a harmonious dance of flavors. As a grand finale, elevate your taste buds with the elegant Grilled Vegetable Antipasto Marinated in Herbs and Garlic, a dish that exudes sophistication and culinary artistry.

Let's cook with our recipes!

ITALIAN MARINATED VEGETABLES

Italian Marinated Vegetables image

Provided by Food Network

Categories side-dish

Time 17m

Yield 12 servings; 6 ounces each

Number Of Ingredients 20

Ingredients

1/4 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 pound broccoli rabe, trimmed
1 cup small cauliflower florets
8 ounces button mushrooms (cut in half if too large)
1 cup half-moon-sliced zucchini
1 cup half-moon-sliced yellow squash
1/2 cup roasted red pepper strips
1/2 cup marinated, quartered artichoke hearts
1/2 cup oil-cured black olives, pitted
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

ITALIAN MARINATED VEGETABLES

Italian Marinated Vegetables image

Italian Marinated Vegetables are perfect for Summertime. They're nutritious and delicious. This recipe is similar to giardiniera that I love to use on Italian beef sandwiches, spaghetti and pizza except that the vegetables marinated in more of a dressing than just oil and vinegar. The types of vegetables you use is up to you. It's best just to use whatever is in season at the time. You can make one jar or a put together a few jars for friends and family. The longer you marinade the vegetables the better the flavor.

Provided by CrinV

Categories Vegetable

Time 12h30m

Yield 10 serving(s)

Number Of Ingredients 23

Ingredients

1 cup cauliflower floret
1 bunch broccoli rabe, trimmed and chopped
4 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 cup zucchini, sliced
6 button mushrooms, sliced
1 cup marinated artichoke hearts, quartered
1/2 cup black olives, sliced
1 garlic clove, chopped
1/4 cup red wine vinegar
1/4 cup of fresh squeezed lemon juice
1 tablespoon Dijon mustard
1/2 cup vegetable oil
1/4 cup extra virgin olive oil
4 fresh basil leaves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp.
Remove the vegetables and cool.
In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper.
Cover and refrigerate overnight.
Or place in large glass jars and refrigerate.
Serve chilled or room temperature.
The vegetables should last up to a week in the fridge.

Nutrition Facts : Calories 191.3, Fat 17.4, SaturatedFat 2.3, Sodium 225.4, Carbohydrate 8.8, Fiber 3.6, Sugar 3.6, Protein 1.8

Tips:

Choose fresh, crisp vegetables: This will ensure that your marinated vegetables are flavorful and crunchy.
Cut the vegetables into uniform pieces: This will help them to cook evenly.
Use a variety of vegetables: This will add color and flavor to your dish.
Marinate the vegetables for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the vegetables chilled or at room temperature: They are delicious either way.

Conclusion:

Italian marinated vegetables are a delicious and healthy side dish that can be enjoyed as part of any meal. They are easy to make and can be stored in the refrigerator for up to a week. So next time you are looking for a healthy and flavorful side dish, give Italian marinated vegetables a try!