Tangy Marinated Vegetables Recipes

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TANGY MARINATED VEGETABLES

A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions. -Priscilla Weaver Hagerstown, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 14



Tangy Marinated Vegetables image

Steps:

  • In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and pepper. Pour into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Nutrition Facts :

3/4 cup lemon juice
3/4 cup canola oil
3 tablespoons sugar
1 tablespoon salt
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
1 can (15 ounces) whole baby corn, rinsed and drained
1 cup halved brussels sprouts, cooked
1 cup halved fresh mushrooms
1 cup fresh cauliflowerets
1 cup fresh snow peas, halved
1 cup cherry tomatoes
1 cup sliced sweet yellow pepper
1 cup sliced sweet red pepper

COOL & TANGY MARINATED CUCUMBERS

These marinated cucumbers are surprisingly tasty! They remind us of bread and butter pickles. The marinade has the right mix between tangy and sweet. This recipe is a classic summertime favorite. Great as a cookout side dish or a snack.

Provided by Amy H.

Categories     Other Appetizers

Time 5m

Number Of Ingredients 6



Cool & Tangy Marinated Cucumbers image

Steps:

  • 1. Layer slices of cucumbers and onion in a large bowl.
  • 2. Combine remaining ingredients and blend thoroughly.
  • 3. Pour marinade over cucumbers.
  • 4. Chill cucumbers at least 2 hours.
  • 5. Use a slotted spoon or fork to serve chilled marinated cucumbers.

3 cucumbers, peeled and sliced
1 small onion, peeled and sliced into rings
2 c cold water
1/4 c granulated sugar
1/4 c apple cider vinegar
1/8 tsp celery salt

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