Marinated Mixed Vegetables Recipes

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.

CLASSIC MARINATED VEGETABLES

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.

MARINATED VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

MARINATED, MIXED VEGETABLES

Steps:

• In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
• To prepare marinade, whisk all ingredients together in small bowl.
• Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.

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.

EASY MARINATED VEGETABLES

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.

MARINATED VEGETABLE MEDLEY

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.