Leftover Vegetables Marinated with Garlic and Thyme
Transform your leftover veggies into a show-stopping side dish with this recipe for Leftover Vegetables Marinated with Garlic and Thyme. This delicious and eco-friendly dish elevates everyday cooked vegetables—such as carrots, zucchini, broccoli, or potatoes—by infusing them with a flavorful marinade of extra virgin olive oil, minced garlic, fresh thyme, red wine vinegar, and a touch of optional honey for balance. After soaking in this aromatic blend, the vegetables are quickly sautéed or grilled to perfection, achieving a warm, slightly charred finish that’s bursting with flavor. Ready in under 15 minutes of active time, this versatile recipe is ideal as a side, a salad topper, or even the star of a hearty grain bowl. Minimize waste and maximize taste with this quick and healthy way to repurpose leftovers!
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Recipe Information
Ingredients
- 4 cups leftover cooked vegetables (e.g., carrots, zucchini, bell peppers, potatoes, broccoli)
- 4 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 2 teaspoons fresh thyme leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon honey (optional, for balance)
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
1. Gather all the leftover vegetables and chop them into bite-sized pieces if they are not already prepared.
2. Mince the garlic cloves finely or use a garlic press for ease.
3. In a large mixing bowl, combine the olive oil, minced garlic, fresh thyme leaves, red wine vinegar, honey (if using), kosher salt, and black pepper. Stir well to create a marinade.
4. Add the chopped vegetables to the mixing bowl and toss thoroughly to coat them evenly in the marinade.
5. Cover the bowl with plastic wrap or transfer the vegetables to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2–4 hours.
6. After marinating, heat a large skillet or grill pan over medium heat. Optionally, add a touch of olive oil to the pan to prevent sticking.
7. Add the marinated vegetables to the pan and cook for 3–5 minutes, stirring occasionally, until they are warmed through and have developed a slight char on the edges. Alternatively, grill the vegetables on a preheated grill for the same duration.
8. Serve warm as a side dish, salad topping, or as part of a grain bowl.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 31.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1990 mg | 42% | |
*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.
