SAUTEED SPRING VEGETABLES
Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.
Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
SPRING VEGETABLES, MARINATED
Provided by Moira Hodgson
Categories side dish
Time 1h30m
Yield 8 servings as a first course
Number Of Ingredients 12
Steps:
- Combine the oil, vinegar and mustard, tasting as you go so that the proportions of oil to vinegar are correct.
- Cut the garlic cloves in half, leaving the skins on, and with the tip of a knife, remove the greenish or yellow shoot in the center of the clove. Place the garlic in a press and squeeze into the oil-vinegar mixture. Season to taste with salt and pepper. Set aside.
- Preheat broiler. Cut the peppers into strips about two inches wide, removing the seeds. Place the peppers skin side up on a broiling pan and broil until the skins are charred and puffed. Place the pepper strips in a paper bag and close the bag. Let rest for a few minutes, then remove the peppers and peel away the skin.
- Slice the peppers into thin strips. While they are still warm, toss in a little of the garlic vinaigrette sauce and place on a serving platter large enough to hold all the vegetables attractively.
- Place the artichokes in a vegetable steamer and steam until cooked. Peel the fava beans and steam (if you have a Chinese bamboo steamer several layers can be cooked at the same time). Break the cauliflower into florets, trim the asparagus, and steam.
- Slice the tops off the artichokes about one-half inch down and remove the outer leaves. The part you have left should be tender enough to eat whole. Dust the artichokes in some of the vinaigrette dressing and place on the serving platter.
- Peel the tough skin from the fava beans and toss the beans in the dressing. Place on the serving platter along with the cooked cauliflower and asparagus. Pour the remaining dressing over the asparagus and cauliflower and sprinkle the vegetables with the chives. Let sit at room temperature for an hour before serving.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 30 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1496 milligrams, Sugar 15 grams, TransFat 0 grams
MEDITERRANEAN MARINATED VEGETABLES
Herbs, garlic and olive oil make a great marinade for vegetables
Provided by Curtis Stone
Categories Dinner, Vegetable
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
SAUTEED SPRING VEGETABLES
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
- Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
- Remove from heat, add basil, and toss to combine.
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
More about "spring vegetables marinated food"
4 AMAZING VEGETABLE MARINADE RECIPES TO GET KIDS TO …
From fearlessdining.com
30+ VEGETARIAN DINNER RECIPES FOR SPRING - EATINGWELL
From eatingwell.com
MARINATED SPRING VEGETABLE SALAD - THE WASHINGTON POST
From washingtonpost.com
INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!
From recipetineats.com
22 BEST SPRING SALAD RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
PORK BULGOGI WITH SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
Cuisine KoreanCategory Main CourseServings 4Total Time 50 mins
SPRING PRODUCE GUIDE: SPRING VEGETABLES AND SPRING RECIPES
From saveur.com
30 BEST SPRING VEGETABLE RECIPES THAT WE LOVE - FOOD52
From food52.com
40 BEST SPRING RECIPES - SPRING FOODS ARE IN SEASON RIGHT NOW
From goodhousekeeping.com
SPRING SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
SHEET PAN TOFU WITH SPRING VEGETABLES - FROM MY BOWL
From frommybowl.com
AN EASY SPRING DINNER THAT SHOWS OFF BULGOGI’S VERSATILITY
From seattletimes.com
40 VEGETARIAN SPRING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PASTA WITH ROASTED SPRING VEGETABLES AND MARINATED MOZZARELLA
From iowagirleats.com
MARINATED SPRING VEGETABLE SALAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
MARINADES AND SAUCES FOR PERFECT GRILLED FOOD
From foodnetwork.com
AN EASY SPRING DINNER THAT SHOWS OFF BULGOGI’S VERSATILITY
From omanobserver.om
WHAT TO COOK IN JUNE: ALL THE SPRING VEGETABLES | CLEAN …
From cleanplates.com
SPRING VEGETABLES – TOP VEGGIES FOR YOUR SPRING GARDEN | GARDEN …
From gardendesign.com
50 VIBRANT SPRING RECIPES (PLANT-BASED & GF!) - MINIMALIST BAKER
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love