Marinated Garden Vegetables Recipe

Name: Marinated Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine vinegar; 2 tablespoons salt; 2 sprigs fresh oregano (or 2 t. dried); 2 bay leaves; 2 garlic cloves; 3/4 cup extra virgin olive oil; 1 head broccoli, cut into florets; 1 small head cauliflower, cut into florets; 2 medium zucchini, sliced crosswise (or summer squash); 2 medium carrots, cut into 1/2-inch slices; 1 red bell pepper, cored, seeded, and sliced; 1 onion, cut into eighths; 1/2 cup green olives (optional) or 1/2 cup black olives, pitted (optional); fresh ground black pepper

Servings: persons

1 cup red wine vinegar
2 tablespoons salt
2 sprigs fresh oregano (or 2 t. dried)
2 bay leaves
2 garlic cloves
3/4 cup extra virgin olive oil
1 head broccoli, cut into florets
1 small head cauliflower, cut into florets
2 medium zucchini, sliced crosswise (or summer squash)
2 medium carrots, cut into 1/2-inch slices
1 red bell pepper, cored, seeded, and sliced
1 onion, cut into eighths
1/2 cup green olives (optional) or 1/2 cup black olives, pitted (optional)
fresh ground black pepper

1
Put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil.
2
Add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat.
3
Let cool to room temperature in the pot.
4
Serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper.
5
Keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more.
6
You can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup red wine vinegar, 2 tablespoons salt, 2 sprigs fresh oregano (or 2 t. dried), 2 bay leaves, and more.

Yes, Marinated Garden Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Garden Vegetables

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