Marinated Fresh Vegetables Food

MARINATED VEGETABLES

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.

MARINATED VEGETABLE SALAD

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.

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.

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.

ITALIAN MARINATED VEGETABLES

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.

MEDITERRANEAN MARINATED VEGETABLES

Steps:

• Peel the garlic cloves and tip into a food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil. Whizz well to release the flavours - alternatively grind dry ingredients using a pestle and mortar then blend in the oil.
• Prepare 900g-1.3kg/2-3lb of assorted vegetables (e.g asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes). Halve asparagus lengthways, cut large courgettes into chunks or halve baby ones lengthways. Cut sweet potatoes and aubergines into thick chunks, cut fennel and red onion lengthways into wedges, corn into chunks and potatoes in half lengthways. Mix the vegetables and marinade together and marinate for a couple of hours before barbecuing. Cooking times will vary according to your choice of vegetables and their thickness - keep turning and prodding them and you'll feel when they're done.

SIMPLE 1-2-3 MARINATED VEGETABLE SALAD

Steps:

• Make the dressing by combining all the dressing ingredients in a small bowl.
• Whisk until the sugar is dissolved.
• Set aside.
• To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
• Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
• Cover and chill at least six hours before serving, stirring at least every hour.
• When ready to serve, let salad stand at room temperature for 5 minutes.
• This is easiest to eat when served in a bowl and eaten with a spoon.
• Be sure to get plenty of the juices into each bowl.

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.

FRESH VEGETABLE MARINADE

Steps:

• Remove flowerettes from broccoli and cut into bite-sized pieces. Reserve stalks for another use or peel and cut into bite-sized pieces and use in salad.
• Combine broccoli, mushrooms, pepper, celery, and cauliflower in a large bowl and toss lightly.
• Combine remaining ingredients, mix well, and pour over vegetables.
• Cover and chill at least 3 hours.
• *Note: I've put all the dressing ingredients into a food processor along with the onion, diced, and pulsed it to "grate" the onion. Stir in the poppy seeds and pour over the salad.

MARINATED GRILLED VEGETABLES

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.