Best Garlicky Marinated Vegetables Recipes

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.

ANTIPASTO MARINATED VEGETABLES

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.

MARINATED VEGETABLES WITH GARLIC AND THYME

Steps:

• Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
• Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

GARLICKY MARINATED VEGETABLES

Steps:

• 1. Once you saved enough of the juice from the pickles " I freeze it till I know I have enough" put the juice into a large soup pot and set aside.
• 2. Pull the carrots and green beans out to defrost, you won't need to par cook these.
• 3. In a separate pot put enough water in the pot so you can par-boil the cauliflower and broccoli.
• 4. While you are waiting for the water to come to a rolling boil "you won't need to salt the water "cut the heads off the cauliflower and broccoli.
• 5. Get 2 large bowl's of ice water to stop the cooking. Once the water is boiling, cook the cauliflower, for no more than 30 -45 seconds, remove and put into the ice water to stop the cooking.
• 6. Then next do the broccoli for about 20 - 30 seconds and remove from the water and put in a separate ice water bath.
• 7. Get the pickle juice warm "not hot "by simmering on the stove. Once it starts to simmer turn off the stove.
• 8. Drain the par-boiled vegetables on paper towels.
• 9. Put the pickle juice in a large bowl; add the carrots, green beans, cauliflower and broccoli. Mix with a spoon making sure the vegetables are all covered with the juice
• 10. Mix the onion, smashed garlic, salt, pepper & red pepper in a small bowl.
• 11. Once this is thoroughly mixed add to the vegetables and mix once again.
• 12. Cover and put into the refrigerator for at least 2 days " or longer if you can wait " to marinade
• 13. When you are ready to serve drain from the liquid and check for seasoning " see if you need more salt and pepper".

VEGGIE KABOBS WITH HERB AND GARLIC MARINADE

Steps:

• Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill to medium heat.
• Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
• Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.