Marinated Vegetables PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 16:03

Mamoo Great accompaniment to barbequed meats or poultry 2 zucchini 2 yellow squash 1 green pepper 1 white or red onion 1 head broccoli or 12 oz bag of florets 1 head cauliflower or 10-12 oz bag of florets 1 bag of baby... 

Great accompaniment to barbequed meats or poultry

  • 2 zucchini
  • 2 yellow squash
  • 1 green pepper
  • 1 white or red onion
  • 1 head broccoli or 12 oz bag of florets
  • 1 head cauliflower or 10-12 oz bag of florets
  • 1 bag of baby carrots

Marinade:

  • ¼ cup of extra virgin olive oil
  • ¼ cup of red wine or apple cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cloves garlic left whole
  • ¾ cup of favorite Italian dressing
  1. Cut 1st 4 vegetables into bite-sized pieces
  2. Place separately into boiling water the broccoli, then cauliflower, then carrots; boil each for no more than 2 minutes
  3. Remove each from boiling water and place into a container of iced (with cubes) water to maintain color and end cooking process
  4. Remove vegetables from ice water bath; and break into bite-sized pieces if using whole broccoli and cauliflower
  5. Prepare marinade and place all drained vegetables into plastic marinate container (preferably one that can be flipped)
  6. Pour marinade over vegetables and refrigerate several hours or overnight turning occasionally.

Serves 10-12