Moms Marinated Vegetables Food

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).

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 VEGETABLES DELUXE

Steps:

• Break or cut vegetables into bite size pieces and place in large bowl.
• Pour dressing over vegetables, mix and refrigerate overnight.
• Stir occasionally.

MARINATED GARDEN VEGETABLES

Steps:

• Put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil.
• Add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat.
• Let cool to room temperature in the pot.
• Serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper.
• Keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more.
• You can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.

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.

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.

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!

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.

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.

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.