Marinated Vegetable Medley Recipe
If you are looking for a marinated vegetable recipe, this Indian Rock's Tasty Marinated Fiddle Heads might be exactly the one you are looking for. You will be for sure using this Indian Rock's Tasty Marinated Fiddle Heads recipe again. Make it!
Ingredients
| Carrots | 1 Cup (16 tbs), sliced | |
| Broccoli florets | 1 Cup (16 tbs), chopped | |
| 2 Japanese Eggplants, cut into 1/2-inch chunks or 1 small regular eggplant, cut into 1/2-inch chunks | ||
| Jicama | 1 1/2 Cup (16 tbs), peeled | |
| 1 red bell pepper, seeded and julienned | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Olive salad | 1 Cup (16 tbs) (MARINADE:) | |
| White wine vinegar | 3/4 Cup (16 tbs) (MARINADE:) | |
| Bay leaf | 1 (MARINADE:) | |
| 4 Fresh Basil Leaves, whole | ||
| Rosemary | 1 Tablespoon, crushed (MARINADE:) | |
| Whole black peppercorns | 1/4 Teaspoon (MARINADE:) | |
| Salt | 1/2 Teaspoon (MARINADE:) | |
Directions
In a steamer basket, place carrots, broccoli and Japanese eggplant chunks over simmering water.
Steam 5 minutes.
Place steamed vegetables in a nonmetal bowl; add jicama, bell pepper strips and green onion; toss well.
Combine all Marinade ingredients in a shaker jar; cover and shake well to blend.
Pour Marinade over vegetables; stir to coat well.
Cover and refrigerate 4-24 hours, stirring occasionally.
Steam 5 minutes.
Place steamed vegetables in a nonmetal bowl; add jicama, bell pepper strips and green onion; toss well.
Combine all Marinade ingredients in a shaker jar; cover and shake well to blend.
Pour Marinade over vegetables; stir to coat well.
Cover and refrigerate 4-24 hours, stirring occasionally.
Chef
