Easy Marinated Fresh Vegetables Food

SPICY CITRUS MARINADE

Steps:

• Add all ingredients into a bowl and whisk to blend.
• Pour the marinade into a Ziplock bag.
• Add the vegetables and seal the bag.
• Shake to coat the vegetables.
• Marinate 15-60 minutes.

FAVORITE MARINATED VEGETABLES

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.

MARINADE FOR GRILLED VEGETABLES

Steps:

• Combine all ingredients and mix well.
• Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
• Yield 1 cup marinade.

CLASSIC MARINATED VEGETABLES

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.

FAST MARINATED VEGETABLES

Steps:

• Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well. , In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Add the vegetables and the tomatoes, corn and olives. Stir to coat; cover and refrigerate for at least 8 hours or overnight. , Remove from the refrigerator 30 minutes before serving. Stir to coat. Serve with a slotted spoon.

MOM'S MARINATED VEGETABLES

Steps:

• Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
• Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

MARINATED SUMMER VEGETABLES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 475°. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoons oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up.
• Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15-20 minutes. Let cool slightly; remove skins from peppers.
• Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour.
• DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.

JODI'S MARINATED VEGGIES

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.

SIMPLE MARINATED VEGETABLES

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.

EASY MARINATED VEGETABLES

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.

MARINATED VEGGIES

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.

FRESH MARINATED VEGETABLE SALAD

Steps:

• Mix together marinade ingredients.
• Chop vegetables in a small dice. I like little squares.
• Pour over vegetables.
• Stir until vegetables are well covered.
• Marinate overnight. Stir or shake a couple of times.

CRUNCHY MARINATED VEGETABLES

Steps:

• In a small bowl, combine the first eight ingredients; set aside. , In a small saucepan, combine the sugar, vinegar, salt and mustard; cook and stir over low heat just until sugar is dissolved. Pour into a bowl; cool slightly. , Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.

MARINATED VEGETABLES

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.

MARINATED ROASTED VEGETABLES

Steps:

• Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
• Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
• Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
• Serve hot.
• TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

BALSAMIC-MARINATED VEGETABLES

Steps:

• Combine the vegetables in a large glass or ceramic bowl.
• Mix dressing ingredients and pour over vegetables.
• Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
• Cooking time reflects time to marinate vegetables.