Tangy Marinated Vegetables Recipes

TANGY MARINATED VEGGIES

Steps:

• Chop red onion, yellow pepper, red pepper, and orange pepper. The larger the better! Your veggies will shrink when grilling so typically about 2 inches x 2 inches works great! Place chopped veggies with mushrooms into a large mixing bowl.
• Combine soy sauce, oil, white wine vinegar, sugar, oregano, & basil in a smaller mixing bowl and whisk together.
• Pour the marinade over veggies in a larger bowl and cover with a lid. Gently, toss the vegetables in the marinade.
• Place veggies and marinade in the refrigerator and let sit for 4-6 hours.
• If using wooden skewers; it is important to soak the skewers just prior to grilling for about 20 min. (or follow the skewer package instructions).
• After 4-6 hours, remove the veggies from the refrigerator and begin stacking the veggies onto the skewers. Interchange the pepper colours, onion, and mushrooms. I like to ensure that every skewer has 2 mushrooms at least; as they burst with flavor. (Alternately when in a rush I have omitted the skewers and just tossed the marinated veggies in a grill pain over the BBQ or on the stove..... the flavor is still there but the skewers are more fun!)
• Preheat grill to medium heat (375-400 degrees Fahrenheit).
• Oil the grill gates with a little bit of vegetable oil and silicone brush.
• Grill for a total of approximately 4 min per side; or until veggies appear lightly charred and tender.
• Serve immediately.

BALSAMIC MARINATED GRILLED VEGETABLES

Steps:

• Wash vegetables and slice any vegetables that need to be sliced (onion, bell pepper, squash or zucchini, portobello mushrooms).
• Place veggies in a large bowl or dish.
• Whisk together the balsamic, olive oil, honey, basil, oregano, salt, pepper and garlic. If you're making the dip, reserve 3 tbsp of the marinade for the dip.
• Pour marinade over the veggies and gently stir or toss to coat every vegetable well. Cover and marinate in the refrigerator for at least 1 hour before grilling, or up to several hours.
• To make the balsamic dip, whisk 1/3 cup plain Greek yogurt into the reserved marinade. Refrigerate until you're ready to serve.
• Heat your grill to medium-high heat (about 350-400°F). Clean the grill grates well.
• Place marinated veggies on the grill and let them develop grill lines on the bottom. Once charred and caramelized, the veggies will release more easily from the grill, so try not to move them too soon. See notes for approximate grilling times of different vegetables.
• Turn vegetables halfway through to grill other side. Once charred, remove to a plate and serve with dipping sauce, or drizzle some reserved marinade over the top.

SPICY MARINATED VEGETABLES AND SARDINES ON TOAST

Steps:

• Preheat oven to 425°F. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
• Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Using your hands, massage mixture 20-30 seconds (this is just to get the flavors to meld faster). Let sit 10 minutes.
• Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil. Toss to combine and let vegetables sit another 5-10 minutes.
• Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet. Drizzle with oil and bake until golden brown and edges are lightly charred, 5-8 minutes. Remove toast from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of mayonnaise over each toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.

COOL & TANGY MARINATED CUCUMBERS

Steps:

• 1. Layer slices of cucumbers and onion in a large bowl.
• 2. Combine remaining ingredients and blend thoroughly.
• 3. Pour marinade over cucumbers.
• 4. Chill cucumbers at least 2 hours.
• 5. Use a slotted spoon or fork to serve chilled marinated cucumbers.