Zesty Marinated Vegetables
Zesty Marinated Vegetables combine crisp broccoli, cauliflower, carrots, and zucchini with a fresh lemon and herb marinade. This colourful no-cook dish is ideal as an appetizer, salad, or refreshing side dish.
Equipment
- Kitchen Knife
- Large mixing bowl
- Measuring spoons
- Small mixing bowl
- Whisk
Ingredients
For the Vegetables
- 2 cups Broccoli Florets
- 2 medium Carrots peeled and thinly sliced
- 1 cup Cauliflower Florets
- 1 cup Zucchini sliced
For the Marinade
- 3 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Bragg Liquid Aminos
- 1 tablespoon Italian Seasoning
- 1 tablespoon Lemon Juice freshly squeezed
- ½ teaspoon Garlic Powder
Instructions
Prepare the Vegetables
- Place the broccoli florets in a large mixing bowl.
- Add the sliced carrots, cauliflower florets, and zucchini.
- Gently toss the vegetables until evenly combined.
- Set the bowl aside while preparing the marinade.
Prepare the Marinade
- Pour the extra-virgin olive oil into a small mixing bowl.
- Add the Bragg Liquid Aminos, Italian seasoning, lemon juice, and garlic powder.
- Whisk until the marinade is thoroughly combined.
Marinate the Vegetables
- Pour the marinade over the prepared vegetables.
- Toss carefully until all the vegetables are evenly coated.
- Cover the mixing bowl with a lid or reusable food wrap.
- Refrigerate the vegetables for 8 hours to allow the flavours to develop.
Serve the Vegetables
- Remove the vegetables from the refrigerator.
- Stir gently to redistribute the marinade.
- Serve the Zesty Marinated Vegetables chilled.
Notes & Wine Advice
Serving Suggestions
Serve these marinated vegetables chilled as an appetizer, salad, or side dish. They pair well with grilled chicken, fish, tofu, veggie burgers, crusty bread, or a Mediterranean rice dish.Recipe Notes
Slice the vegetables into similarly sized pieces so they absorb the marinade evenly. The vegetables remain raw and crisp, so use fresh produce without soft or damaged areas. Stir the mixture once or twice during marinating when possible.Variations
Add red bell pepper, cucumber, cherry tomatoes, red onion, mushrooms, or fresh parsley. Replace the Italian seasoning with oregano, basil, or dill. For extra acidity, add another teaspoon of lemon juice or apple cider vinegar.Storage
Store the vegetables in a covered container in the refrigerator and consume them within three days. Stir before serving to redistribute the dressing. Do not freeze the salad because the vegetables will lose their crisp texture after thawing.Wine Advice
A crisp Pinot Grigio complements the lemon, herbs, and fresh vegetables. A dry rosé is another refreshing choice for a barbecue, picnic, or summer lunch.Nutrition values
Calories: 100 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 250 mg | Sugar: 4 g