Best 7 Tangy Marinated Vegetables Recipes

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Tangy marinated vegetables are a delightful and healthy treat that can be enjoyed as a refreshing snack or as a side dish to complement your main course. With the right combination of ingredients, you can create a marinade that infuses vegetables with bold, savory flavors that will tantalize your taste buds. Whether you prefer the tang of citrus, the warmth of herbs, or the subtle spice of garlic and ginger, there's a marinade out there that will suit your palate. In this article, we'll explore a variety of tangy marinade recipes that will transform ordinary vegetables into extraordinary culinary creations. From quick and easy marinades that can be whipped up in minutes to more complex concoctions that require a bit more time and effort, we'll provide you with all the information you need to create delicious marinated vegetables that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TANGY MARINATED VEGGIES



Tangy Marinated Veggies image

Quick to prepare; a special treat served along any grilled entree. The marinade gives the vegetables the perfect amount of zing and a wonderful Italian aroma!

Provided by Jannah Haas

Categories     Side Dish

Time 4h33m

Number Of Ingredients 11

1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1/2 Large Red Onion
1 pound Button Mushrooms
1 cup Soy sauce
1/2 cup Olive oil
1/3 cup White wine vinegar
2 Tsp sugar
1 1/2 Tbsp Oregano
1 1/2 Tbsp Basil

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.

Nutrition Facts : Calories 231 kcal, Carbohydrate 11 g, Protein 7 g, Fat 19 g, SaturatedFat 3 g, Sodium 2168 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

TANGY MARINATED VEGETABLES



Tangy Marinated Vegetables image

A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions. -Priscilla Weaver Hagerstown, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 14

3/4 cup lemon juice
3/4 cup canola oil
3 tablespoons sugar
1 tablespoon salt
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
1 can (15 ounces) whole baby corn, rinsed and drained
1 cup halved brussels sprouts, cooked
1 cup halved fresh mushrooms
1 cup fresh cauliflowerets
1 cup fresh snow peas, halved
1 cup cherry tomatoes
1 cup sliced sweet yellow pepper
1 cup sliced sweet red pepper

Steps:

  • In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and pepper. Pour into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Nutrition Facts :

MARINATED VEGGIES



Marinated Veggies image

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

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.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

MOM'S MARINATED VEGETABLES



Mom's Marinated Vegetables image

I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight.

Provided by KBOVER

Categories     Appetizers and Snacks

Time 8h40m

Yield 12

Number Of Ingredients 15

1 pound carrots, peeled and sliced
1 green bell pepper, sliced
1 onion, sliced
1 cucumber, peeled and sliced
3 stalks celery, sliced
1 cup cauliflower florets, broken into bite size pieces
1 cup broccoli florets, broken into bite size pieces
1 cup white sugar
¾ cup distilled white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon prepared yellow mustard
¼ teaspoon salt
¼ cup vegetable oil
1 (10.75 ounce) can condensed tomato soup

Steps:

  • Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
  • Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 27.3 g, Fat 5.1 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 21.5 g

SAVORY MARINATED VEGETABLES



Savory Marinated Vegetables image

The combination of ingredients in this salad gives it a unique tangy flavor. Perhaps that's why I get requests for the recipe whenever I serve this dish to company or bring it to a potluck dinner.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16-20 servings.

Number Of Ingredients 18

DRESSING:
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon ground mustard
1 cup vegetable oil
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
VEGETABLES:
1 large head cauliflower, cut into florets
1 large bunch broccoli, cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cup sliced radishes
2 green onions, thinly sliced
1/2 medium green pepper, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 pint cherry tomatoes, halved

Steps:

  • In a saucepan, bring the sugar, vinegar, salt and dry mustard to a boil. Cook for 1 minute. Allow to cool. Add remaining dressing ingredients. Chill. Combine all vegetables in a large bowl; add dressing and toss. Cover and refrigerate several hours, stirring occasionally.

Nutrition Facts : Calories 219 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein.

MARINATED VEGETABLES WITH GARLIC AND THYME



Marinated Vegetables with Garlic and Thyme image

Categories     Garlic     Tomato     Vegetable     Side     Marinate     Thanksgiving     Vegetarian     Buffet     Vinegar     Fall     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)
2 cups grape tomatoes, halved lengthwise (about 1 pound)
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

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.

SPICY MARINATED VEGETABLES AND SARDINES ON TOAST



Spicy Marinated Vegetables and Sardines on Toast image

Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Provided by Andy Baraghani

Categories     Bon Appétit     Healthy     Bread     Coriander     Fennel     Carrot     Shallot     Sherry     Radish     Garlic     Mayonnaise     Sardine     Lunch     Appetizer

Number Of Ingredients 15

1 1/2 teaspoons coriander seeds
1/2 teaspoon fennel seeds
8 small any color carrots (about 6 ounces total), scrubbed
2 small shallots, peeled
1 small serrano chile
1/3 cup sherry vinegar
6 radishes, trimmed
2 tablespoons olive oil, plus more for drizzling
1/2 baguette, split in half lengthwise
1 garlic clove, peeled
3/4 cup mayonnaise
3 (3.75-ounce) cans sardines in water, drained
1 lemon
Special Equipment
A spice mill or mortar and pestle

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.

Tips:

  • Choose fresh, high-quality vegetables. This will ensure the best flavor and texture in your marinated vegetables.
  • Use a variety of vegetables. This will add color, flavor, and texture to your dish. Some good options include carrots, celery, broccoli, cauliflower, bell peppers, and onions.
  • 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 of the marinade.
  • Let the vegetables marinate for at least 30 minutes, or up to overnight. The longer they marinate, the more flavorful they will be.
  • Cook the vegetables according to the recipe instructions. Some recipes call for grilling, roasting, or sautéing the vegetables.
  • Serve the vegetables immediately. They are best enjoyed fresh and warm.

Conclusion:

Tangy marinated vegetables are a delicious and healthy side dish or snack. They are easy to make and can be customized to your liking. With a variety of vegetables and marinades to choose from, you can create a dish that is both flavorful and nutritious. So next time you are looking for a healthy and delicious way to enjoy your vegetables, try making a batch of tangy marinated vegetables. You won't be disappointed!

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