Best 2 Italian Marinated Vegetables Recipes

Embark on a culinary journey to discover the vibrant flavors of marinated vegetables, a staple of Italian cuisine. Experience the transformation of ordinary vegetables into extraordinary delicacies, infused with aromatic herbs, tangy dressings, and a symphony of spices. From the sun-kissed tomatoes and tender zucchini to the succulent bell peppers and briny olives, each vegetable becomes a canvas for culinary artistry. Dive into the art of Italian marinated vegetables and unlock a world of delectable tastes and textures, transforming your meals into unforgettable culinary adventures.

Here are our top 2 tried and tested recipes!

ITALIAN MARINATED VEGETABLES

Italian Marinated Vegetables image

Provided by Food Network

Categories side-dish

Time 17m

Yield 12 servings; 6 ounces each

Number Of Ingredients 20

Ingredients

1/4 cup freshly squeezed lemon juice
1 tablespoon kosher salt
1 pound broccoli rabe, trimmed
1 cup small cauliflower florets
8 ounces button mushrooms (cut in half if too large)
1 cup half-moon-sliced zucchini
1 cup half-moon-sliced yellow squash
1/2 cup roasted red pepper strips
1/2 cup marinated, quartered artichoke hearts
1/2 cup oil-cured black olives, pitted
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

ITALIAN MARINATED VEGETABLES

Italian Marinated Vegetables image

Italian Marinated Vegetables are perfect for Summertime. They're nutritious and delicious. This recipe is similar to giardiniera that I love to use on Italian beef sandwiches, spaghetti and pizza except that the vegetables marinated in more of a dressing than just oil and vinegar. The types of vegetables you use is up to you. It's best just to use whatever is in season at the time. You can make one jar or a put together a few jars for friends and family. The longer you marinade the vegetables the better the flavor.

Provided by CrinV

Categories Vegetable

Time 12h30m

Yield 10 serving(s)

Number Of Ingredients 23

Ingredients

1 cup cauliflower floret
1 bunch broccoli rabe, trimmed and chopped
4 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 cup zucchini, sliced
6 button mushrooms, sliced
1 cup marinated artichoke hearts, quartered
1/2 cup black olives, sliced
1 garlic clove, chopped
1/4 cup red wine vinegar
1/4 cup of fresh squeezed lemon juice
1 tablespoon Dijon mustard
1/2 cup vegetable oil
1/4 cup extra virgin olive oil
4 fresh basil leaves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp.
Remove the vegetables and cool.
In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper.
Cover and refrigerate overnight.
Or place in large glass jars and refrigerate.
Serve chilled or room temperature.
The vegetables should last up to a week in the fridge.

Nutrition Facts : Calories 191.3, Fat 17.4, SaturatedFat 2.3, Sodium 225.4, Carbohydrate 8.8, Fiber 3.6, Sugar 3.6, Protein 1.8

Tips:

Choose fresh, high-quality vegetables: This will ensure that your marinated vegetables are flavorful and crisp.
Use a variety of vegetables: This will add color and texture to your dish.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Make sure the vegetables are completely coated in the marinade: This will help them absorb the flavors.
Let the vegetables marinate for at least 30 minutes: This will give them time to soak up the flavors of the marinade.
Grill, roast, or sauté the vegetables: This will cook them to perfection and give them a slightly charred flavor.
Serve the vegetables immediately: This will ensure that they are at their best.

Conclusion:

Italian marinated vegetables are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful dish, give Italian marinated vegetables a try.