MARINATED ROASTED VEGETABLE ANTIPASTO
Steps:
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.
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
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 ROASTED VEGETABLES
Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!
Provided by Bone Man
Categories Potato
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
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!
ROASTED AND MARINATED ROOT VEGETABLES
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Provided by Paul Kahan
Categories Fall Advance Prep Required Vegetable Dinner Side Root Vegetable Beet Sweet Potato/Yam Turnip Quick & Easy Marinate Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prep:
- Preheat the oven to 350°F.
- Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
- Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There's no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
- Roast:
- Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they're not burning-lower the heat if they're scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
- Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They're done when they're easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
- Marinate:
- Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
- Serve:
- You can serve at this point, or store in the fridge for up to 5 days.
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
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