Marinated Vegetables with Herbs
Grilled or roasted vegetables, lightly marinated in vinegar and garlic are a nice addition or alternative to pickles. Vary the type of vegetables and herbs for a taste that will surprise your diners every time. It needs to be made ahead to get that vinegary taste, which leaves time for other prep or a glass of wine. Single vegetables also work well, as suggested in Martha Stewart's original version.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Vegetables of your choice, sliced according to your preference:
olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white wine vinegar
2 tablespoons herbs of your choice, torn or cut:
Method
Heat a barbecue on high or preheat an oven to 475 degrees. On two large rimmed baking sheets, toss vegetables with olive oil. Season with salt and pepper.
Grill or roast the vegetables until tender and undersides are browned, 10 to 15 minutes.
Mince the garlic and mix with the white wine vinegar.
On a serving plate, sprinkle the vegetables with minced garlic
Toss the vegetables in the vinegar/garlic mixture and let stand for 1 hour, or refrigerate, up to overnight.
Serve at room temperature before serving. To serve, sprinkle with herbs.
Grilled or roasted vegetables, lightly marinated in vinegar and garlic are a nice addition or alternative to pickles. Vary the type of vegetables and herbs for a taste that will surprise your diners every time. It needs to be made ahead to get that vinegary taste, which leaves time for other prep or a glass of wine. Single vegetables also work well, as suggested in Martha Stewart's original version.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Vegetables of your choice, sliced according to your preference:
- zucchini
- peppers
- onions
- mushrooms
olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white wine vinegar
2 tablespoons herbs of your choice, torn or cut:
- mint leaves
- basil
- oregano
- thyme
- rosemary
Method
Heat a barbecue on high or preheat an oven to 475 degrees. On two large rimmed baking sheets, toss vegetables with olive oil. Season with salt and pepper.
Grill or roast the vegetables until tender and undersides are browned, 10 to 15 minutes.
Mince the garlic and mix with the white wine vinegar.
On a serving plate, sprinkle the vegetables with minced garlic
Toss the vegetables in the vinegar/garlic mixture and let stand for 1 hour, or refrigerate, up to overnight.
Serve at room temperature before serving. To serve, sprinkle with herbs.