MARINATED BALSAMIC PASTA AND VEGETABLES
Marinate pasta and vegetables with vinegar mixture for a delicious appetizer that's perfect to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 3h20m
Yield 18
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Rinse with cold water; drain.
- Meanwhile, place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.
- In small bowl, mix all marinade ingredients. Place pasta, beans, onions and peppers in 8x8 inch baking dish, keeping each item separate. Pour marinade over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter.
Nutrition Facts : Calories 65, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg
GRILLED VEGETABLES WITH BALSAMIC VINEGAR
A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.
Provided by Natasha
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
- Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g
PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR
Make and share this Pasta With Roasted Vegetables & Balsamic Vinegar recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
- Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
- Cook pasta in boiling water according to package directions.
- Drain hot cooked pasta and toss with vegetables and serve.
BALSAMIC GRILLED VEGETABLES
Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.
Provided by MJane
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
- Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
- Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
- Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 20.1 g, Cholesterol 0.5 mg, Fat 10.9 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 118.9 mg, Sugar 8.7 g
BALSAMIC-MARINATED VEGETABLES
I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it.
Provided by PaulaG
Categories Cauliflower
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
BALSAMIC MARINATED STEAK
A 30-minute marinade in balsamic vinaigrette dressing is all it takes to get a jump start on this easy and delicious beef skirt steak dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over steak in shallow glass dish. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
- Heat grill to medium heat. Grill steak 4 to 5 min. on each side or until medium doneness. Remove from grill; cover loosely with foil. Let stand 5 min.
- Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add onions, garlic and pepper; cook and stir 5 min. or until onions are tender. Cut steak across the grain into thin slices. Serve with onion mixture.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 5 g, Protein 23 g
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- Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside.
- Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
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- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
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