Fresh Marinated Vegetables

This refreshing Mediterranean salad transforms simple garden vegetables into a sophisticated side dish or light lunch. The key is achieving the perfect "tender-crisp" texture, ensuring the vegetables retain their bite while absorbing the flavors of the marinade. A zesty blend of white wine, white wine vinegar, and olive oil creates a bright, aromatic dressing that clings to every piece. Earthy thyme and a hint of cayenne pepper add depth and a subtle warmth, balanced by the sharp freshness of minced garlic and chopped onions. Ideal for picnics, summer barbecues, or as a palate-cleansing accompaniment to rich main courses, this dish highlights the natural sweetness of fresh produce. It is a vegan-friendly option that tastes even better when allowed to chill and meld overnight, making it the perfect make-ahead meal for busy weeknights or entertaining.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 385.4

Dietary: Gluten-free

Description

This refreshing Mediterranean salad transforms simple garden vegetables into a sophisticated side dish or light lunch. The key is achieving the perfect "tender-crisp" texture, ensuring the vegetables retain their bite while absorbing the flavors of the marinade. A zesty blend of white wine, white wine vinegar, and olive oil creates a bright, aromatic dressing that clings to every piece. Earthy thyme and a hint of cayenne pepper add depth and a subtle warmth, balanced by the sharp freshness of minced garlic and chopped onions. Ideal for picnics, summer barbecues, or as a palate-cleansing accompaniment to rich main courses, this dish highlights the natural sweetness of fresh produce. It is a vegan-friendly option that tastes even better when allowed to chill and meld overnight, making it the perfect make-ahead meal for busy weeknights or entertaining.

Ingredients

4 cup Mixed vegetables
2/3 cup Olive oil
1/3 cup White wine
1/4 cup White wine vinegar
1/2 cup Chopped onions
3 Garlic Cloves; minced
1/4 teaspoon Thyme
1/8 teaspoon Cayenne pepper

Directions

1
Wash and cut the mixed vegetables (such as green beans, broccoli florets, cauliflower, bell peppers, baby carrots, zucchini, or celery hearts) into uniform bite-sized pieces.
2
Combine the prepared vegetables, olive oil, white wine, white wine vinegar, chopped onions, minced garlic, thyme, and cayenne pepper in a large, heavy-bottomed pot.
3
Add enough water to the pot to just cover the vegetables.
4
Cover the pot tightly and place it over medium heat. Bring to a simmer and cook for 10 to 12 minutes, or until the vegetables are tender-crisp.
5
Remove the pot from the heat and uncover. Allow the vegetables to cool completely in the cooking liquid to absorb the flavors.
6
Once cooled, transfer the vegetables and marinade to a serving dish. Cover and refrigerate until ready to serve.
7
Bring the salad to room temperature before serving and garnish with fresh chopped parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 385.4kcal

% Daily Value *
Total Fat 40.0g62%
Saturated Fat 5.6g28%
Cholesterol 0.0mg0%
Sodium 2.6mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.6g3%
Sugars 1.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: marinated, vegetables, salad, mediterranean, vegan, fresh, olive oil, white wine, vinegar, thyme, garlic, onions, side dish, summer, healthy, picnic, cayenne, tender crisp, chilled, vegetarian

Read it online: https://www.chefs-mate.com/recipe/fresh-marinated-vegetables-2/