How To make Marinated Vegetables
2 c Fresh Broccoli
3/4 c Carrots, cut diagonally
1 c Celery, cut diagonally
1/2 c Red pepper, sliced
1/4 c Pitted olives*
1 cn 14-oz, artichoke hearts, in
-water 1/4 c Fat-free Italian Dressing
1/8 ts Red pepper
Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter.
How To make Marinated Vegetables's Videos
Best Balsamic Marinade for Grilled Vegetables
The best homemade tangy Balsamic Marinade for Grilled Vegetables that’s perfect for your next BBQ! Thick cut veggies are chargrilled then tossed in marinade for a summer side that pairs well with healthy grill recipes!
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Marinated vegetables
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Italian Marinated Vegetables With Balsamic & Red Wine Vinegars : Italian Eating
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Balsamic and red wine vinegars are great tools to use to marinate vegetables the Italian way. Learn about Italian marinated vegetables with balsamic and red wine vinegars with help from a celebrity chef and award winning author in this free video clip.
Expert: Maria Liberati
Filmmaker: Topher Wright
Series Description: You don't have to be from Italy to enjoy some fine Italian dining in your very own home. Learn about the wonderful world of Italian eating with help from a celebrity chef and award-winning author in this free video series.
Herb Marinated BBQ Vegetables (Vegetable Barbeque)
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Herb marinated bbq vegetables are so simple and easy to make but have amazing flavor. Whether you use a grilling basket or make vegetable kebabs, these grilled vegetables will be a huge hit at your next barbecue cookout. Vegetables make a great barbecue side dish! Grilled marinated vegetables are the perfect low carb and keto side dish! #grillingrecipe #bbq #barbecuesidedish #bbqvegetables #vegetablebarbeque #bbqsidedish #grillingrecipe #lowcarb #keto #sidedish #summerbbq #backyardbbq #skewers
How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling
Have you ever had a strong craving for pickles, but you go to the fridge and realize that you're fresh out? Don't know how to make pickles yourself? Luckily, we've got our brilliant segment chef, Lee Kalpakis, to show you how to make pickles in the kitchen that will be ready to eat in an hour!
Follow Lee Kalpakis on Instagram: @leekalpakis
Recipe
Brine
2 cups white distilled vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water
Whisk everything together until the salt and sugar have dissolved. Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top. Seal up the container and leave it in the fridge for about an hour. In know time at all, you have delicious pickled vegetables.
Producer
Debbie Wong
Producer/Host
Lee Kalpakis
Camera Operators
Cole Chilton
Josh Kesner
Audio
Colin Webb
Editor
Debbie Wong
Animator
Megan Chong
Production Assistant
Chanel Baker
Production Coordinator
Sarah Barry
Graphics Art Director
Ted McGrath
Line Producer
Emily Tufaro
Senior Producer
Lauren Brenner
Post Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Thomas O'Quinn
Executive Producer
Justin Lundstrom
Music
0:04
Mandolin Boogie by Laurent Lombard
0:12
On the Road Again 1 by Peter Northcote, Lindsay Jehan
0:48
Wirey Bass Attack by Gooding
1:36
Vacation Time by Seth Littlefield
2:29
Skip Buildings by David Krutten, Nicolas Boscovic
3:08
Rock With Me by Thomas Howe, David Jones
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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!
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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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