Marinated Vegetables Raw Vegetables Are The Healthiest Choice Recipes

MARINATED VEGETABLES

Steps:

• In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.
• Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.
• Refrigerate for several hours before serving, ideally for 24 hours.

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 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.

MARINATED VEGETABLES-RAW VEGETABLES ARE THE HEALTHIEST CHOICE.

Steps:

• Place all vegetables except tomatoes in a plastic storage bag. Add the dressing, press out excess air, seal tightly, and marinate for at least 12 hours in the refrigerator, turning once. If you wish to include tomatoes, add them to the bag and marinate for 1 hour. Drain and serve.

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.