Garlic Expressions Marinated Vegetables Ingredients: Lots of Your Favourite Veggies Garlic Expressions Vinaigrette (made with Ontario apple cider vinegar) Large double boiler with steamer insert Raw: radishes turnip, cut into sticks zucchini, cut into strips red, orange, yellow red bell pepper strips canned whole water chestnuts, drained peeled or pickled garlic cloves olives - black, green, Mediterranean, mixed raw or pickled jalapeños, cut into strips or rings whole pepperoncini or cherry peppers Steamed: cauliflower florets carrot sticks or coins While the big pot of water is on the boil, place steamer insert over water. Steam each vegetable variety until just al dente. Drop in ice bath as before. Blanched: broccoli florets sugar snap peas green and/or yellow string beans edamame/soy beans (shell after blanching) mushrooms - Blanched mushrooms won’t get soggy because you’re plumping them up. Otherwise, they’ll absorb too much marinade and wrinkle. To blanch a variety of veggies, bring a large pot of water to a boil. Have large bowl of ice water sitting at the ready. Work with one vegetable variety at a time. Drop into the boiling water for 2 - 4 mins until colour is bright; lift out with a slotted spoon into the ice bath to halt cooking. As the next variety of veggies drops into the hot water, transfer the previous from ice water to a colander to drain. Replenish ice as it melts. After all the vegetables are prepared, thoroughly drained and cooled, transfer the whole bunch to a large, shallow container. Pour a quarter to half bottle of Garlic Expressions Vinaigrette over top and toss. Cover and refrigerate for 4 hours to overnight, turning once or twice. To serve, remove veggies to a large serving platter with a slotted spoon, arranging each variety together in bunches. RETURN TO THE RECIPES PRINTABLE

Marinated Vegetable Tray

Garlic Expressions Marinated Vegetables

Ingredients:

Lots of Your Favourite Veggies

Garlic Expressions Vinaigrette (made with Ontario apple cider vinegar)

Large double boiler with steamer insert

Raw:

radishes

turnip, cut into sticks

zucchini, cut into strips

red, orange, yellow red bell pepper strips

canned whole water chestnuts, drained

peeled or pickled garlic cloves

olives - black, green, Mediterranean, mixed

raw or pickled jalapeños, cut into strips or rings

whole pepperoncini or cherry peppers

Steamed:

cauliflower florets

carrot sticks or coins

While the big pot of water is on the boil, place steamer insert over water. Steam each vegetable variety until just al dente. Drop in ice bath as before.

Blanched:

broccoli florets

sugar snap peas

green and/or yellow string beans

edamame/soy beans (shell after blanching)

mushrooms - Blanched mushrooms won’t get soggy because you’re plumping them up. Otherwise, they’ll absorb too much marinade and wrinkle.

To blanch a variety of veggies, bring a large pot of water to a boil. Have large bowl of ice water sitting at the ready. Work with one vegetable variety at a time. Drop into the boiling water for 2 - 4 mins until colour is bright; lift out with a slotted spoon into the ice bath to halt cooking. As the next variety of veggies drops into the hot water, transfer the previous from ice water to a colander to drain. Replenish ice as it melts.

After all the vegetables are prepared, thoroughly drained and cooled, transfer the whole bunch to a large, shallow container. Pour a quarter to half bottle of Garlic Expressions Vinaigrette over top and toss. Cover and refrigerate for 4 hours to overnight, turning once or twice. To serve, remove veggies to a large serving platter with a slotted spoon, arranging each variety together in bunches.

RETURN TO THE RECIPES

PRINTABLE - MARINATED VEGGIES.pdf

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