Green Beans Carrots or Cauliflower Marinated in Dill
Brighten up your table with this vibrant and zesty recipe for Green Beans, Carrots, or Cauliflower Marinated in Dill! Perfectly blanched vegetables like tender-crisp green beans, carrot sticks, or cauliflower florets soak up a savory-sweet marinade made from olive oil, white vinegar, fresh lemon juice, honey, and a burst of fragrant dill. The dill adds a refreshing herbaceous note that pairs beautifully with the tangy dressing, while a hint of garlic ties it all together. Quick to prepare and packed with flavor, this chilled side dish is a versatile addition to picnics, potlucks, or weeknight dinners. Serve it cold or at room temperature for a light, healthy, and utterly delicious way to showcase seasonal vegetables.
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Recipe Information
Ingredients
- 500 grams Green beans, carrots, or cauliflower (choose one)
- 2 tablespoons Fresh dill, chopped
- 3 tablespoons Olive oil
- 3 tablespoons White vinegar
- 2 tablespoons Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 liter Water (for blanching)
- 10 Ice cubes (for cooling)
Instructions
Wash the chosen vegetable (green beans, carrots, or cauliflower) thoroughly. For green beans, trim the ends. For carrots, peel and slice into sticks. For cauliflower, cut into bite-sized florets.
Fill a large pot with 1 liter of water and bring it to a boil. Add a pinch of salt to the water.
Blanch the vegetable in the boiling water: green beans for 3 minutes, carrots for 4 minutes, or cauliflower for 4 minutes. The vegetables should be tender-crisp, not fully cooked.
Immediately transfer the blanched vegetables to a bowl of ice water to halt the cooking process. Let them cool for 2-3 minutes, then drain thoroughly.
In a large bowl, whisk together olive oil, white vinegar, lemon juice, minced garlic, honey, salt, and black pepper.
Add the chopped fresh dill to the dressing and mix well.
Toss the cooled and drained vegetables in the dill marinade, making sure they are evenly coated.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld.
Before serving, give the vegetables a gentle toss and adjust seasoning if needed. Serve cold or at room temperature as a side dish.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
