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
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
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
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
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
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
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
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
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
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
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
Categories Garlic Tomato Vegetable Side Marinate Thanksgiving Vegetarian Buffet Vinegar Fall Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
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
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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