Marinated Baby Vegetables
Elevate your appetizer game with these vibrant and flavorful Marinated Baby Vegetables! Packed with stunning colors and fresh, crisp textures, this recipe combines perfectly blanched baby carrots, zucchini, and radishes with raw baby bell peppers, all coated in a zesty homemade marinade of olive oil, red wine vinegar, honey, and Dijon mustard. Infused with fresh parsley, thyme, and a hint of garlic, these vegetables are the perfect make-ahead side dish or snack, requiring just 15 minutes of prep time and minimal cooking. Ideal for picnics, parties, or a healthy addition to any meal, these marinated veggies are as versatile as they are delicious. Serve chilled or at room temperature for a dish that’s as satisfying as it is beautiful!
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Recipe Information
Ingredients
- 250 grams Baby carrots
- 250 grams Baby zucchini
- 200 grams Baby bell peppers
- 150 grams Radishes
- 60 milliliters Olive oil
- 30 milliliters Red wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic clove
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by washing all the vegetables thoroughly and patting them dry.
Peel the baby carrots and trim the ends if necessary. Trim the tops and tips of the baby zucchini, leaving them whole. Halve the radishes if they are large, and slice the baby bell peppers in half lengthwise, removing seeds.
Bring a medium pot of water to a boil. Blanch the baby carrots, baby zucchini, and radishes by boiling them for 2 minutes, then transferring them immediately to an ice bath to stop the cooking process. Drain and pat dry.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic (use a fine grater or press if possible), chopped parsley, thyme leaves, salt, and black pepper to create the marinade.
Place the blanched vegetables and raw baby bell peppers into a large bowl. Pour the marinade over the vegetables, tossing gently to coat all the pieces evenly.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 30 minutes, but preferably 1-2 hours, to allow the flavors to develop.
Before serving, remove the vegetables from the refrigerator and let them come to room temperature for 5-10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the marinated baby vegetables as they are, or arrange them neatly on a serving platter. Optionally, garnish with a bit of fresh parsley for a touch of color.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 53.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2298 mg | 49% | |
*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.
