Best 7 Moms Marinated Vegetables Recipes
**Explore a World of Flavors: Mom's Marinated Vegetables Recipes**
Embark on a culinary journey with Mom's Marinated Vegetables, a collection of delectable recipes that transform ordinary vegetables into extraordinary culinary delights. From the classic Italian Giardiniera to the vibrant Korean Muchim, each recipe offers a unique blend of flavors, textures, and colors to tantalize your taste buds. Whether you're looking for a quick and easy appetizer, a refreshing side dish, or a flavorful addition to your main course, these marinated vegetable recipes have something for everyone. Discover the art of preserving vegetables with aromatic herbs, tangy vinegars, and savory spices, creating a delightful symphony of flavors that will elevate your meals to new heights.
**Recipes Included:**
1. **Classic Italian Giardiniera:** Immerse yourself in the vibrant flavors of this traditional Italian pickled vegetable medley. A harmonious blend of crisp carrots, celery, cauliflower, and bell peppers marinated in a tangy vinegar-based solution infused with garlic, oregano, and red pepper flakes.
2. **Korean Muchim:** Experience the vibrant and spicy flavors of this Korean marinated vegetable dish. Succulent cucumber, carrot, and daikon radish are tossed in a fiery sauce made with gochujang (Korean chili paste), vinegar, soy sauce, and sesame oil, creating a symphony of sweet, sour, and spicy notes.
3. **Vietnamese Pickled Vegetables (Do Chua):** Discover the delicate balance of flavors in this Vietnamese pickled vegetable dish. Daikon radish, carrots, and onions are submerged in a sweet and sour marinade of vinegar, sugar, and fish sauce, resulting in a refreshing and tangy side dish that perfectly complements grilled meats or rice dishes.
4. **Middle Eastern Pickled Turnips:** Embark on a culinary journey to the Middle East with these pickled turnips. Tender turnips are submerged in a flavorful marinade of vinegar, garlic, cumin, and coriander seeds, creating a tangy and aromatic condiment that adds a delightful crunch to wraps, sandwiches, and salads.
5. **Indian Pickled Mangoes (Aam ka Achaar):** Experience the tangy and spicy flavors of this Indian pickled mango dish. Unripe mangoes are marinated in a mixture of mustard seeds, fenugreek seeds, chili powder, and turmeric, resulting in a flavorful condiment that pairs perfectly with curries, rice dishes, and samosas.
**Explore the culinary delights of Mom's Marinated Vegetables recipes, and unlock a world of flavors that will transform your meals into unforgettable culinary experiences.**
MARINATED VEGETABLES
My Mom's Marinated Vegetables were a summer cookout staple when I was growing up. These colorful crunchy fresh vegetables marinated in sweet dressing, are the perfect pot luck or picnic side dish!
Provided by Michaela Kenkel
Categories Vegetable/Salad
Time P1DT10m8S
Number Of Ingredients 11
Steps:
- Chop veggies into bite sizes pieces place in an airtight container.
- Whisk dressing together, pour over veggies, cover and refrigerate overnight, or for a full day even.
- Serve chilled.
Nutrition Facts : Calories 117 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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
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
FAVORITE MARINATED VEGETABLES
Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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 VEGETABLE SALAD
Provided by Trisha Yearwood
Categories side-dish
Time P1DT35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
- Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
- Serve with a slotted spoon to drain the excess oil.
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
Tips:
- Choose fresh & crisp vegetables: This ensures they'll absorb the marinade flavors better.
- Slice and cut uniformly: This helps the vegetables cook evenly when marinated.
- Use a flavorful marinade: Experiment with different combinations of oil, vinegar, herbs, and spices.
- Let the vegetables marinate: The longer they marinate, the more flavorful they'll become.
- Serve the vegetables chilled: This keeps them crisp and refreshing.
Conclusion:
Mom's Marinated Vegetables are a delicious, healthy, and versatile side dish that can be enjoyed as part of any meal. Whether you're looking for a quick and easy appetizer or a healthy snack, these marinated vegetables are sure to please. With a variety of marinade options to choose from, you can customize the flavors to your liking. So next time you're looking for a tasty and refreshing side dish, give Mom's Marinated Vegetables a try!
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