How To make Marinated Vegetables

Lidia on Marinating Vegetables

Giardiniera is a great way to brighten heavy winter dishes, and it can be used in almost endless ways. You can serve it as a part of an antipasti spread, chopped for salads or sandwiches or even as a component in a Bloody Mary. You can also use the brine for dressings or to add zing to a sauce.

Marinated Vegetable Salad

Recipe:
Marinated Vegetable Salad is perfect for healthy meal prep or as a side dish for a potluck. The flavors get even better as it sits in the refrigerator, making it a great make-ahead vegetable side dish.

Grilled Vegetables 101 | Chef Eric Recipe

Vegetables: So easy to prepare, but also so easy to ruin. Grilling vegetables is one of our favorite ways to prep for a flavorful summer, and with Chef Eric's tips for preparing vegetables his way, you're certain to have grilled vegetables on the menu all season long


Grilled Vegetables 101

2 Each Squash
2 Each Zucchini
1 Each Yellow Onion
1 Each Red Bell Pepper
2 Tbsp Lane’s BBQ Scorpion Seasoning

Optional:
½ Cup Ginger Maple Miso
¼ Cup Bourbon

Method:
1. Stabilize your grill at 500-600F and set up for a direct cook.
2. Cut the squash and zucchini into ¼” lengthwise so you have spears. Cut the onions into ¼” disks. Trim bell pepper.
3. Slightly oil and season vegetables for better heat transfer (do not over oil).
4. Place the squash, zucchini, onion disks and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and slightly soften. Then, char all vegetables on all sides at a high heat without overly softening. Transfer all vegetables to a cutting board. Slice all vegetables into large bite size pieces.

(At this point, you can season and serve or continue to “Grilled Vegetables 102” as seen below and in the video. I used a cast iron griddle; if you do not have one, you could use a large cast iron pan)

Grilled Vegetables 102

1. Using the cast iron griddle, ensure your surface is 500F+. Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with the Scorpion rub 1 more time, roll the vegetables on the hot surface then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
2. (Optional Flambe: Making sure everyone is away from the grill, very carefully pour ¼ Cup Bourbon not from the bottle over the vegetables for a final glaze. Be sure to not burn yourself or others! Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the veg in the reducing glaze (For the Bourbon, I Prefer “Smooth Ambler”)
3. Using the 2-spatula method, transfer vegetables to the presentation platter and serve hot!

Maple Miso
2 Tbsp Shiro Miso or White Miso
1 Tsp Lemon Zest
½ Cup White Wine Vinegar
¾ Cup Pure Vermont Maple Syrup
1 Tbsp Soy Sauce or Brag’s Amino Acid
2 Tsp Ginger, Minced
1½ Cups Blended Oil
¼ Tsp Kosher Salt

Method:

Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsify.

Where to Buy:
Lane's BBQ Scorpion Seasoning:

#kamadojoe #vegetables101 #grilledvegetables

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Marinated Vegetables Deluxe Recipe

Marinated Vegetables Deluxe Recipe

Marinated vegetables

Visit worldofchefharder.com for more! videos and recipes.

Marinated Vegetable Salad

Make eating healthy easy, and it can be! Marinated Vegetable Salad is a satisfying, lettuce-less salad recipe that can sit in the fridge all week long — ready and waiting for when you've got a craving for something fresh and crunchy. Keep on hand for a snack, or serve as a side at your next meal, BBQ, or get together. The Red Wine Vinaigrette is a MUST TRY!

PRINTABLE RECIPE HERE ????????

INGREDIENTS:
2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups sliced carrots
1 cucumber, seeded then chopped
1 bell pepper (any color), seeded then chopped

For the Vinaigrette:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

DIRECTIONS:
1. For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your taste.)
2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

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