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Marinated Veggie Recipe

Updated on March 12, 2011

Are you looking for a tasty salad or side dish recipe? This delicious recipe for marinated veggies is simple to prepare as long as you plan far enough ahead to allow time for the flavors to blend for several hours prior to serving. It's a delicious side or salad for picnics, covered dish dinners, parties, or any meal occasion.


  • 1 head of fresh broccoli
  • 1 head of fresh cauliflower
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 medium red onion
  • 1 medium zucchini
  • 1 medium summer squash
  • 8 ounces of cherry or grape tomatoes
  • 1 can of chickpeas
  • 1 can of whole kernel corn
  • ¾ cup of olive oil 
  • ½ cup of Balsamic vinegar
  • 2 cloves of minced garlic
  • 1 tablespoon of basil
  • Salt and pepper to taste

Preparation Instructions

  • Wash the vegetables.
  • Cut the broccoli and cauliflower into small florets, discarding the stalks. Place in a large bowl.
  • Remove seeds from the bell peppers and dice. Add to the bowl with the broccoli and cauliflower.
  • Peel and slice the red onion. Add to the bowl with the peppers, broccoli, and cauliflower.
  • Cut the zucchini in half lengthwise, and then slice each half into small pieces. Add to the other vegetables in the bowl. Repeat with the summer squash.
  • Add the tomatoes to the vegetables.
  • Drain the chickpeas and corn. Add to the bowl with the other ingredients.
  • In a separate bowl, make the dressing by whisking together the olive oil, balsamic vinegar, garlic, oregano, salt, and black pepper. Whip briskly until well combined.
  • Pour the dressing over the vegetables and toss to coat thoroughly. Cover with a tight fitting lid, and allow the dish to marinate in the refrigerator for 6 or more hours prior to serving.

Serving Suggestion

You can serve the marinated veggies straight from the bowl as a tasty side dish, or spoon a generous portion over a bed of mixed spring greens or baby spinach for a delicious vegetable salad.  Use a slotted spoon to serve.


For a Southwestern flair, consider using canned black beans instead of (or in addition to) the chickpeas, and toss in some fresh cilantro.

For an Italian flair, add ¼ teaspoon each of oregano and rosemary to the dressing and top with shredded mozzarella and/or parmesan cheese prior to serving.

If you'd prefer not to make the dressing yourself, prepare the vegetables as directed and marinate in your favorite Italian or other oil and vinegar based store-bought salad dressing.


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