**Unleash the vibrant flavors of summer with our delectable Marinated Garden Vegetables recipe collection!**
Embark on a culinary journey through a symphony of colors and textures as you explore a variety of marinades that transform ordinary garden vegetables into extraordinary culinary delights. From the tangy and refreshing Lemon-Herb Marinade that awakens the senses to the zesty and smoky Chipotle-Lime Marinade that adds a touch of heat, each marinade is a masterpiece in its own right.
Indulge in the simple yet satisfying Grilled Marinated Vegetables, where tender zucchini, bell peppers, and red onions bask in a marinade of olive oil, herbs, and spices, then grilled to perfection. Experience a burst of Mediterranean flavors with the vibrant Marinated Vegetable Salad, where crisp cucumbers, juicy tomatoes, and Kalamata olives are tossed in a zesty vinaigrette dressing.
For a delightful appetizer or side dish, try the Marinated Vegetable Skewers, where an array of colorful vegetables is threaded onto skewers and grilled until tender, served with a flavorful yogurt sauce. Don't miss the Marinated Vegetable Pasta Salad, a refreshing and colorful dish that combines marinated vegetables, cooked pasta, and a tangy dressing, perfect for a light lunch or summer potluck.
Unlock the secrets of creating your own custom marinades with our comprehensive guide that provides expert tips and techniques. Discover the art of selecting the freshest vegetables, choosing the right herbs and spices, and balancing flavors to create marinades that tantalize the taste buds.
Immerse yourself in the world of marinated garden vegetables and elevate your culinary skills with our curated collection of recipes. Let the vibrant colors and delectable flavors of summer dance on your palate as you embark on this flavorful journey.
MARINATED VEGETABLE SALAD
Steps:
- Place all vegetables in a large bowl.
- Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
- Pour dressing over vegetables.
- Refrigerate salad for at least 2 hours (or overnight).
Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g
MARINATED FRESH VEGETABLE SALAD
This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
MARINATED VEGETABLE SALAD
Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!
Provided by Iowa Girl Eats
Categories 20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish
Yield serves 8-10
Number Of Ingredients 12
Steps:
- For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
- Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.
MARINATED GARDEN TOMATOES
Tomatoes always come to mind when I think of ripe garden goodness. Bright, succulent slices star in the lively salad I served at our garden gathering. You can make this a day ahead since the tomatoes can marinate overnight. -Sara Laker Loda, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes and onions in a shallow serving bowl. , In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.
Nutrition Facts :
MARINATED GRILLED VEGETABLES
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
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.
MARINATED VEGGIES
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
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
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.
SIMPLE MARINATED VEGETABLES
Crisp and refreshing, this lovely veggie salad takes center stage whenever Hindy Silberstein serves it. "I like to toss it together for large gatherings and parties," she says from Highland Mills, New York. "I always place it in the middle of the table so folks have easy access. Before I know it, my 'center-piece' bowl is empty!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN MARINATED VEGETABLES
Provided by Food Network
Categories side-dish
Time 17m
Yield 12 servings; 6 ounces each
Number Of Ingredients 20
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.
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
EASY MARINATED VEGETABLES
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
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
MARINATED VEGETABLES
Good for potlucks any time of the year. These vegetables add a little zip to a meal. They are a snap to make with easy to find ingredients and they keep well in the refrigerator. Plan ahead as they need to be marinated overnight. Preparation time includes marinade time.
Provided by ExercisingChef
Categories Vegetable
Time P1D
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix marinade ingredients in a sauce pan and heat to boiling.
- Boil for 1 minute then set aside to cool.
- Drain vegetables
- Mix all vegetables in a bowl.
- Pour cooled marinade over vegetables and mix well.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 259.6, Fat 11.4, SaturatedFat 0.9, Sodium 455.3, Carbohydrate 37.6, Fiber 4.8, Sugar 24, Protein 4.1
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
MARINATED GARDEN VEGETABLES
Make and share this Marinated Garden Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil.
- Add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat.
- Let cool to room temperature in the pot.
- Serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper.
- Keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more.
- You can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.
Tips:
- Use fresh vegetables: Fresh vegetables will have the best flavor and texture for marinating.
- Choose a variety of vegetables: Different vegetables will add different flavors and textures to your marinated garden vegetable dish. Some good choices include zucchini, squash, bell peppers, onions, mushrooms, and tomatoes.
- Make sure the vegetables are evenly coated in the marinade: This will help them absorb the flavors of the marinade.
- Let the vegetables marinate for at least 30 minutes, but no longer than 24 hours: This will give the vegetables time to absorb the flavors of the marinade without becoming too soft.
- Cook the vegetables over medium heat: This will help them cook evenly without burning.
- Serve the vegetables immediately: Marinated garden vegetables are best served fresh. However, they can also be stored in the refrigerator for up to 3 days.
Conclusion:
Marinated garden vegetables are a delicious and healthy way to enjoy fresh vegetables. They are easy to make and can be served as a side dish, main course, or appetizer. With so many different marinade recipes to choose from, there is sure to be a marinade that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #appetizers #salads #vegetables #vegetarian #dietary #4-hours-or-less
You'll also love