ITALIAN MARINATED VEGETABLES
Provided by Food Network
Categories side-dish
Time 17m
Yield 12 servings; 6 ounces each
Number Of Ingredients 20
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.
HOMEMADE GIARDINIERA
Our homemade Giardiniera recipe gives you the freedom to choose your level of heat. These Italian pickled vegetables are the perfect condiment for an Italian beef sandwich, and much more! This recipe may take 5 days to make, but most of it is hands-off time.Yield: 3 cups of giardiniera
Provided by Sarah | Curious Cuisiniere
Categories Appetizer Condiment
Time 15m
Number Of Ingredients 10
Steps:
- Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
- Drain and rinse the vegetables.
- In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
- After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
- The mixture will keep in the refrigerator for 3-4 weeks.
EASY MARINATED VEGETABLES
Serve these marinated vegetables as a salad or as an appetizer. Optional add ins include: pitted Greek olives, cubes of feta cheese, and thin slices of Maui or Walla Walla onion.
Provided by Chris
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 9.9 g, Fat 4.5 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 278 mg, Sugar 4.1 g
ITALIAN MARINATED VEGETABLES
Italian Marinated Vegetables are perfect for Summertime. They're nutritious and delicious. This recipe is similar to giardiniera that I love to use on Italian beef sandwiches, spaghetti and pizza except that the vegetables marinated in more of a dressing than just oil and vinegar. The types of vegetables you use is up to you. It's best just to use whatever is in season at the time. You can make one jar or a put together a few jars for friends and family. The longer you marinade the vegetables the better the flavor.
Provided by CrinV
Categories Vegetable
Time 12h30m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp.
- Remove the vegetables and cool.
- In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper.
- Cover and refrigerate overnight.
- Or place in large glass jars and refrigerate.
- Serve chilled or room temperature.
- The vegetables should last up to a week in the fridge.
Nutrition Facts : Calories 191.3, Fat 17.4, SaturatedFat 2.3, Sodium 225.4, Carbohydrate 8.8, Fiber 3.6, Sugar 3.6, Protein 1.8
ITALIAN MARINATED VEGETABLES
This is a delicious, simple Italian dish.. Use whatever veggies are in season. Try serving with my recipe #299764 and my recipe #306553
Provided by Karens Krazy Kitchen
Categories Lunch/Snacks
Time 32m
Yield 1 platter, 6 serving(s)
Number Of Ingredients 13
Steps:
- Steam all veggies except the mushroom for 8 minutes.
- Add the mushroom and continue steaming for 2 more minutes.
- Place the hot veggies in a large, flat dish.
- Toss with the rest of the ingredients while still warm.
- Let cool to room temperature, cover and marinate over night in the fridge. Give them a toss once or twice while marinating.
- To serve, toss and serve at room temperature.
- These will keep for a week in the fridge.
- Enjoy!
Nutrition Facts : Calories 333.1, Fat 27.6, SaturatedFat 3.9, Sodium 438.2, Carbohydrate 20.1, Fiber 5.8, Sugar 9.4, Protein 6.3
ANTIPASTO MARINATED VEGETABLES
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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
MARINATED ITALIAN SALAD
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
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