Best 4 Marinated Veggies Recipes

**Marinated Veggies: A Flavorful Journey for Your Taste Buds**

Embark on a culinary adventure with marinated veggies, where flavors dance and textures tantalize. These delectable creations transform ordinary vegetables into extraordinary treats, offering a symphony of tastes and colors that will awaken your senses. From the tangy delight of Lemon-Herb Marinated Vegetables to the smoky allure of Balsamic Roasted Vegetables, each recipe in this collection promises a unique taste experience.

**Lemon-Herb Marinated Vegetables**: Dive into a refreshing medley of vegetables bathed in a vibrant lemon-herb marinade. This vibrant dish bursts with citrusy brightness, complemented by a harmonious blend of herbs that dance on your palate.

**Balsamic Roasted Vegetables**: Indulge in the rich, smoky goodness of balsamic roasted vegetables. Tender-crisp vegetables caramelize in a luscious balsamic glaze, creating a symphony of sweet and savory flavors that will leave you craving more.

**Creamy Marinated Vegetable Salad**: Experience a delightful collision of textures and flavors in this creamy marinated vegetable salad. Crisp vegetables mingle with a velvety dressing, creating a harmonious balance of tangy, sweet, and creamy notes.

**Spicy Marinated Carrots**: Ignite your taste buds with these spicy marinated carrots. A fiery blend of chili and spices infuses ordinary carrots with an extraordinary kick, making them the perfect side dish for those who love a little heat.

**Marinated Artichoke Hearts**: Discover a new dimension of flavor with marinated artichoke hearts. Tangy and savory, these marinated delights are a delectable appetizer or addition to salads and pasta dishes.

Here are our top 4 tried and tested recipes!

MARINATED VEGGIES

Marinated Veggies image

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

Ingredients

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

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

JODI'S MARINATED VEGGIES

Jodi's Marinated Veggies image

I have taken this to MANY family and pot luck gatherings and it always is a huge hit. If you have other favorite veggies, you may add, or omit something if your family doesn't like it. Broccoli, cauliflower and mushrooms are just the basics.

Provided by Jodi T.

Categories Salad Vegetable Salad Recipes

Time 13h45m

Yield 11

Number Of Ingredients 12

Ingredients

1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
½ cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 ½ cups vegetable oil

Steps:

Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 25.5 g, Fat 31.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 246.4 mg, Sugar 21.2 g

CANYON RANCH MARINATED GRILLED VEGGIES

Canyon Ranch Marinated Grilled Veggies image

This recipe is a portion of the "Grilled vegetable strudel with tomato olive sauce" recipe out of the canyon ranch cookbook. I found this to be an excellent way to marinate and grill vegetables, and then use those in a variety of ways, as a side dish, in wrap or sandwiches, etc.

Provided by Laurelbelle

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons chopped chives
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch salt
1 pinch fresh ground pepper
2 tablespoons finely chopped fresh basil
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tomatoes, seeded and quartered
1 yellow squash, diagonally cut 1/4 inch thick
1 zucchini, diagonally cut 1/4 inch thick
1 eggplant, peeled and cut into 1/2 inch thick strips
2 artichoke hearts

Steps:

Combine Marinade (first 6) ingredients in a bowl and mix well.
Prepare the grill or preheat the broiler.
Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
Cover tightly and allow to marinate for several hours or overnight.
Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.

MARINATED VEGGIES

Marinated Veggies image

Marinated veggies are a snap to make and delicious to eat!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 8

Ingredients

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 clove garlic, finely chopped
4 cups cooked broccoli or Brussels sprouts
2 cups cherry tomatoes, cut in half
3 cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired

Steps:

Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

Tips:

Choose the right vegetables: Vegetables that hold up well to marinating, such as bell peppers, carrots, cauliflower, and zucchini, are good choices. Avoid vegetables that are delicate or easily bruised, such as lettuce and tomatoes.

Make a flavorful marinade: The marinade is what will give your vegetables their flavor, so make sure it's packed with flavor. Use a combination of olive oil, vinegar, herbs, and spices. You can also add citrus juice, honey, or maple syrup for a touch of sweetness.

Marinate the vegetables for at least 30 minutes: The longer you marinate the vegetables, the more flavor they will absorb. However, be careful not to marinate them for too long, as they can become soggy.

Grill or roast the vegetables: Once the vegetables are marinated, cook them over high heat. This will help to caramelize the vegetables and give them a smoky flavor. You can grill, roast, or sauté the vegetables, depending on your preference.

Serve the vegetables immediately: Marinated vegetables are best served immediately. They can be served as a side dish, appetizer, or main course.

Conclusion:

Marinated vegetables are a healthy and delicious way to enjoy your favorite vegetables. They are easy to make and can be customized to your own taste. With a little creativity, you can create endless variations of marinated vegetables that will please everyone at your table.

Tips:

Choose firm vegetables that can withstand marinating, such as bell peppers, carrots, cauliflower, and zucchini.
Make a flavorful marinade using a combination of olive oil, vinegar, herbs, spices, and citrus juice or honey.
Marinate the vegetables for at least 30 minutes, but no longer than 24 hours.
Grill, roast, or sauté the vegetables until tender.
Serve the vegetables immediately as a side dish, appetizer, or main course.

Conclusion:

Marinated vegetables are a healthy and delicious way to add variety to your meals. They are easy to make and can be customized to your own taste. Experiment with different vegetables, marinades, and cooking methods to create your own favorite marinated vegetable recipes.