Vegetables Marinated in a Garlic Dressing
Elevate your side dish game with these vibrant Vegetables Marinated in a Garlic Dressing! This easy, no-cook recipe showcases a medley of fresh zucchini, carrots, bell peppers, and cherry tomatoes, all infused with a zesty and flavorful marinade made from olive oil, lemon juice, balsamic vinegar, honey, and minced garlic. The marination process, which can range from 1 hour to overnight, allows the vegetables to soak up every drop of the tangy, garlicky goodness. Perfectly finished with a sprinkle of fresh parsley, this dish is not only visually stunning but also bursting with bright, refreshing flavors. Serve these marinated veggies as a chilled side dish at summer picnics, a healthy appetizer, or a colorful addition to your weeknight dinner table. Simple, healthy, and utterly delicious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 large Garlic cloves
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.
Cut the zucchini and carrots into thin slices, about 1/4 inch thick, ensuring they're similar in size for even marination.
Remove the stems and seeds from the red and yellow bell peppers and cut them into thin strips.
Halve the cherry tomatoes and set them aside.
Mince the garlic cloves finely or use a garlic press to create a smooth paste.
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, balsamic vinegar, honey, salt, and black pepper. Whisk well to create the garlic marinade.
Add the sliced zucchini, carrots, bell peppers, and cherry tomatoes to the bowl. Toss the vegetables gently in the marinade to ensure every piece is coated evenly.
Cover the bowl with plastic wrap or transfer the marinated vegetables to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld. For best results, let the vegetables marinate for 4 hours or overnight.
Before serving, sprinkle the marinated vegetables with freshly chopped parsley for a burst of flavor and color.
Serve chilled or at room temperature as a refreshing side dish or snack.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 42.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2567 mg | 55% | |
*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.
