Marinated Vegetables
Bursting with vibrant flavors and colors, this Marinated Vegetables recipe is a fresh and healthy side dish that will elevate any meal. Featuring a medley of crisp red bell peppers, zucchini, yellow squash, cherry tomatoes, and red onion, these vegetables are brought to life with a zesty marinade crafted from extra virgin olive oil, red wine vinegar, and a mix of fresh herbs like parsley and basil. Quick to prepare and requiring no cooking, this make-ahead dish is perfect for busy weeknights, summer barbecues, or potlucks. Allow the vegetables to chill and soak up the tangy, garlicky marinade for at least two hours, resulting in a bold and refreshing bite every time. Whether served as a standalone appetizer, a side for grilled meats, or a topping for salads, these marinated vegetables are as versatile as they are delicious.
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Recipe Information
Ingredients
- 2 whole red bell pepper
- 2 whole zucchini
- 1 whole yellow squash
- 1 whole red onion
- 1.5 cups cherry tomatoes
- 0.5 cups extra virgin olive oil
- 0.25 cups red wine vinegar
- 3 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash all vegetables thoroughly under cold running water and pat dry.
Cut the red bell peppers into thin strips, the zucchini and yellow squash into half-moon slices, and the red onion into thin wedges.
Halve the cherry tomatoes and place all prepared vegetables into a large mixing bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, chopped basil, dried oregano, salt, and black pepper to create the marinade.
Pour the marinade over the vegetables in the mixing bowl.
Toss the vegetables gently but thoroughly to ensure all pieces are coated with the marinade.
Cover the bowl with plastic wrap or transfer the vegetables to an airtight container.
Refrigerate for at least 2 hours to allow the flavors to meld, stirring halfway through to redistribute the marinade.
Before serving, give the vegetables one final toss and arrange on a platter or serve directly from the mixing bowl.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6127 mg | 266% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 53.8 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2734 mg | 58% | |
*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.
