Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.
Time 15m Number Of Ingredients 14 Steps:
In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices. Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl. Refrigerate for several hours before serving, ideally for 24 hours.
Time 8h40m Yield 12 Number Of Ingredients 15 Steps:
Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl. Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Time 13h45m Yield 11 Number Of Ingredients 12 Steps:
Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water. In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion. In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended. Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.
Time 17m Yield 12 servings; 6 ounces each Number Of Ingredients 20 Steps:
Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water. Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives. In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing. Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes. Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.
Time 40m Yield 6 servings Number Of Ingredients 14 Steps:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
Time 25m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking. While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat. When you’re ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.
Time 6h15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Combine the vegetables in a large glass or ceramic bowl. Mix dressing ingredients and pour over vegetables. Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally. Cooking time reflects time to marinate vegetables.
Time 35m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.
Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets. Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.
Time 15m Yield 2-3 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.
Time 15m Yield 8-10 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the cauliflower, broccoli, mushrooms, celery and green pepper. In a small bowl, combine dressing ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours.
Time 10m Yield 1 Cup Marinade Number Of Ingredients 7 Steps:
Combine all ingredients and mix well. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill. Yield 1 cup marinade.
Time 2h45m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade. Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice. Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes. Serve hot. TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid – so, to fix that problem, all I do is soak them in really cold water (after they’re peeled) for about 2 hours before marinating and they crisp right up!
Time 15m Yield 14 servings. Number Of Ingredients 15 Steps:
In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Time 15m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss.
Time 15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Mix the dressing ingredients together in a small container with a lid. Shake to mix well. Put the cut up veggies in a gallon sized plastic bag. Add the dressing. Close the bag and toss it around a few times to coat the veggies. Once everything is well coated, squeeze out the air and refrigerate. This tastes better if you let it sit overnight before serving. I like to sprinkle each serving with hot pepper flakes.
Time 30m Yield 1 1/2 cups, 10 serving(s) Number Of Ingredients 5 Steps:
The night before, cut vegetables into bite-sized chunks. Soak skewers overnight in water. Marinade veggies overnight in airtight container in fridge. Skewer and grill over hardwood or charcoal fire.
Time 25m Yield 10 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.
Time 3h30m Yield 8 Number Of Ingredients 13 Steps:
In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes. In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Time 3h20m Yield 8 Number Of Ingredients 8 Steps:
Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth. In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours. Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.
