Best Marinated Fresh Vegetables Recipes

Grilled Marinated Vegetables with Fresh Mozzarella image

Yield Makes 8 servings

Number Of Ingredients 9

18 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips
2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

Steps:

Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

Marinated Fresh Vegetables image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

Steps:

In a large bowl, combine the cauliflower, broccoli, mushrooms, celery and green pepper. In a small bowl, combine dressing ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours.

Nutrition Facts :

Easy Marinated Fresh Vegetables image

Provided by Taste of Home

Time 30m

Yield 16 servings.

Number Of Ingredients 13

Steps:

In a large bowl, combine the vegetables. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables; toss to coat. Cover and refrigerate for at least 3 hours. Serve with a slotted spoon.

Nutrition Facts :