If you have a recipe for marinated veggies will you please share it with me?!
Balsamic Vinaigrette
1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 clove garlic, finely chopped
Vegetables
4 cups cooked broccoli or Brussels sprouts
2 cups cherry tomatoes, cut in half
3 cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired
1. Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
2. In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
3. Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.
nfd?
Answers: Marinated Veggies
Balsamic Vinaigrette
1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 clove garlic, finely chopped
Vegetables
4 cups cooked broccoli or Brussels sprouts
2 cups cherry tomatoes, cut in half
3 cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired
1. Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
2. In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
3. Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.
nfd?
Vegetables a la Grecque
Court bouillon:
1/2 cup vegetable oil
1/3 cup white wine vinegar
1/3 cup dry white wine or vermouth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1 bay leaf
1 or 2 cloves garlic, peeled
Dash of hot pepper sauce
1 tablespoon chopped fresh thyme, tarragon, oregano, basil; or 1 teaspoon each
dried
Select from the following vegetables: young, tender green beans, wax beans, whole green onions or tiny white onions, small and firm mushroom caps, whole or halved leeks, halved or quartered fennel bulbs, fingers or cubes of eggplant, small and firm zucchini halved or thickly sliced, halved celery hearts, buds of broccoli or cauliflower, tiny young carrots, tiny pattypan squash, artichoke bottoms, or trimmed and quartered artichokes with choke removed (see note).
Put the oil, vinegar, wine, salt, pepper, bay leaf, garlic, hot pepper sauce, thyme, tarragon, oregano and basil in a large, shallow pan or deep skillet, then add a cleaned, trimmed vegetable and just enough water barely to cover. The court bouillon is sufficient for 1 pound of green beans or carrots, or 1 large eggplant, cubed, or 8 artichoke bottoms or a dozen mushroom caps.
Bring the liquid to a boil very slowly over medium heat, then reduce the heat and poach until the vegetable is just crisply tender when pierced with a fork or the point of a small sharp knife. Do not overcook.
Remove from the heat, taste the liquid for seasoning and add salt, if needed; then let the vegetable cool in the liquid. When cool, transfer to a refrigerator container or serving dish. Strain the poaching liquid and use again for other vegetables. If necessary, add more water.
Note: Do not simmer vegetables together, as they will have different cooking times. Cook your selections separately.
*************Dijon Green Beans
1-1/2 pounds fresh green beans, trimmed or 3 can of green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
? teaspoon salt
? teaspoon pepper
1 cup of grape tomatoes, halved
? small red/ purple onion, sliced
2 tablespoons grated parmesan cheese
Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.
Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.
garlic, lemon juice, fresh rosemary, lemon rind, touch of mexican spice, balsamic vinegar,
MARINATED JERUSALEM ARTICHOKES
1/4 c. salad oil
1 tsp. sugar
1/4 tsp. pepper
1 clove garlic, minced or mashed
2 tbsp. wine vinegar
1/2 tsp. salt
3/4 tsp. dry mustard
Scrub or peel about 1/2 lb. Jerusalem artichokes, slice thinly and chill
several hours or overnight. Will keep indefinitely in refrigerator.
Good as relish or in green salad.
May be peeled and sliced raw in salads, or on relish trays with dips; or made into "Saratoga Chips" (fried chips), scalloped, mashed or:
1. Wash 1 1/2 pounds Jerusalem artichokes.
2. Steam, or drop into boiling water.
3. To prevent discoloration, add 1 teaspoon mild vinegar or white wine. Cook covered until tender only. If cooked beyond this point, they will become tough again. Test with a fork after 15 minutes.
4. Drain. Rub off the peel.
5. Melt 2 to 3 tablespoons butter. Add 2 drops hot pepper sauce and 2 tablespoons chopped parsley.
6. Pour these ingredients over the artichokes; or cream them; or cut into halves and pressure cook for 10 minute at 15 pounds
1 can sm. cooked carrots
1 can sm. potatoes
2 or 3 sm. onions, sliced
1 green pepper, cut in strips
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
Put carrots, potatoes, onions and green peppers into bowl. Combine all other ingredients. Pour over vegetables. Cover and marinate for twelve hours. Refrigerate between servings.
So tonight as a side dish for Thanksgiving, I made roasted Brusselss sprouts but I marinated them over night to infuse some flavor into them which worked wonders!!!
- Brussel Sprouts (steamed)
- Salt & Pepper
- Garlic & Herbs de Provence
- Lemon Juice (just a bit)
- Olive oil
**Mix that ALL together, cover & refridgerate**
THEN: Hours later or the next day.....bake/broil until slightly blackened!! Sprinkle on a bit more lemon juice & salt on before you bake though!! :)
You will DIE OF DELITE when you taste em!! :)