Italian Marinated Vegetables
Elevate your side dishes with these vibrant and flavorful Italian Marinated Vegetables! Featuring perfectly grilled zucchini, bell peppers, eggplant, and mushrooms tossed with juicy cherry tomatoes, this recipe brings the essence of the Mediterranean to your table. A fragrant marinade of extra virgin olive oil, red wine vinegar, garlic, and fresh herbs like basil and parsley infuses each vegetable with irresistible tang and depth. Ready in just 30 minutes of active prep and cooking time, this dish is ideal for meal prepping, picnics, or as a star addition to any antipasto platter. Serve these marinated vegetables with crusty bread or alongside your favorite mains for a healthy, colorful, and mouthwatering experience. Perfectly suited for Mediterranean diet enthusiasts and summer grilling aficionados!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium eggplant
- 200 grams button mushrooms
- 200 grams cherry tomatoes
- 120 milliliters extra virgin olive oil
- 60 milliliters red wine vinegar
- 3 large garlic cloves
- 15 grams fresh basil leaves
- 10 grams fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dry all vegetables thoroughly.
Remove the ends of the zucchini and slice them into 1/4-inch thick rounds. Set aside.
Cut the red and yellow bell peppers into thick strips, discarding the seeds and membrane. Set aside.
Peel the eggplant and cut it into bite-sized cubes. Sprinkle lightly with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Clean the mushrooms with a damp cloth and trim the stems if necessary.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly brush the zucchini, bell peppers, eggplant, and mushrooms with olive oil.
Grill the vegetables in batches for about 2-3 minutes per side, until they are lightly charred but still retain some firmness. Remove and let cool.
In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped basil, parsley, oregano, salt, and black pepper to create the marinade.
Add the grilled vegetables and cherry tomatoes into the bowl with the marinade. Toss gently to combine, ensuring all vegetables are evenly coated.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 2 hours (preferably overnight) to allow the flavors to meld.
Before serving, bring the marinated vegetables to room temperature and give them a gentle toss. Serve as a side dish, with crusty bread, or as part of an antipasto platter.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 727 mg | 15% | |
*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.
