MARINATED ROASTED VEGETABLE ANTIPASTO
Steps:
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.
ASIAN GINGER GRILL MARINADE
This delicious Asian marinade is delicious on anything grilled! Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.
Provided by Don
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 7.9 g, Fat 5.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 802.7 mg, Sugar 6 g
MARINATED ROASTED VEGETABLES
Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!
Provided by Bone Man
Categories Potato
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
- Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
- Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
- Serve hot.
- TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
ROASTED AND MARINATED ROOT VEGETABLES
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Provided by Paul Kahan
Categories Fall Advance Prep Required Vegetable Dinner Side Root Vegetable Beet Sweet Potato/Yam Turnip Quick & Easy Marinate Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prep:
- Preheat the oven to 350°F.
- Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
- Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There's no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
- Roast:
- Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they're not burning-lower the heat if they're scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
- Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They're done when they're easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
- Marinate:
- Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
- Serve:
- You can serve at this point, or store in the fridge for up to 5 days.
More about "ginger marinated roasted vegetables recipes"
SESAME-GINGER MARINATED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Asian Vegetarian RecipesCalories 58 per servingTotal Time 2 hrs 15 mins
- Cook green beans, carrots and broccoli in a small pot of boiling water until crisp-tender, 30 seconds to 1 minute. Using a slotted spoon, transfer to a bowl of ice water to cool. Drain, pat dry and transfer to a medium bowl.
- Whisk oil, vinegar, tamari (or soy sauce), scallion and ginger together in a small saucepan and heat until steaming. Pour the marinade over the vegetables, stirring to coat.
- Cover and refrigerate, stirring occasionally, for at least 2 hours and up to 5 days. (The green beans and broccoli will start to discolor after several hours of marinating, but will still taste yummy.)
SHEET PAN ROASTED ASIAN VEGETABLE MEDLEY - CREME DE …
From lecremedelacrumb.com
5/5 (5)Total Time 20 minsCategory Side DishCalories 120 per serving
- Preheat oven to 400 degrees. In a small bowl whisk together sesame oil, soy sauce, garlic powder, and ginger.
- In a large bowl combine veggies. Pour oil mixture over the veggies and toss to coat. Transfer veggies to a large sheet pan and spread out evenly across the pan.
- Bake for 10-15 minutes until veggies are fork-tender. If desired, you can broil on high for an additional 2-3 minutes at the end.
ROASTED VEGETABLES WITH GARLIC-GINGER GLAZE - THE …
From theroastedroot.net
4.5/5 (15)Total Time 1 hrCategory Side DishCalories 347 per serving
- Spread the chopped vegetables over two large baking sheets (or use one large casserole dish if you don't have two baking sheets). Note: you can leave the carrots whole, or chop them.
- Drizzle vegetables with olive oil and sprinkle with Herbs de Provence (or Italian seasoning), chili powder, garlic powder, and sea salt. Use your hands to toss the vegetables until everything is well-coated.
- Roast the vegetables in the preheated oven for 40 minutes, turning once, or until they are cooked through and golden-brown.
HOW TO ROAST VEGETABLES IN THE OVEN | JESSICA IN THE …
From jessicainthekitchen.com
ROASTED MARINATED VEGETABLES RECIPE - THIS MAMA …
From thismamacooks.com
GINGER SOY MARINADE - SPEND WITH PENNIES
From spendwithpennies.com
HARVEST VEGETABLES WITH ROASTED GINGER & CUMIN
From mccormick.com
Cuisine AmericanCategory Salad And DressingsServings 10
ROASTED VEGETABLES RECIPE (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
TAMARIND-GINGER ROASTED PORK LETTUCE WRAPS RECIPE
From today.com
TAMARIND-GINGER ROASTED PORK LETTUCE WRAPS - MARCUS SAMUELSSON
From marcussamuelsson.com
3 RECIPES THAT WILL BOWL YOU OVER AT BREAKFAST, LUNCH AND DINNER
From wbur.org
ROASTED ROOT VEGETABLES WITH A MISO GLAZE - THE WOKS OF LIFE
From thewoksoflife.com
ORANGE AND GINGER MARINATED LAMB CHOPS WITH ROASTED VEGETABLES
From simplybeefandlamb.co.uk
GINGER MARINATED ROASTED VEGETABLES RECIPES
From tfrecipes.com
OUR BEST-EVER ROAST CHICKEN RECIPES TO COOK THIS WEEKEND
From msn.com
ROASTED BEETS AND SWEET POTATOES WITH ORANGE AND GINGER
From monicanedeff.com
ROASTED FISH AND BROCCOLINI WITH TAMARIND AND BLACK PEPPER RECIPE
From cooking.nytimes.com
INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED! | RECIPETIN EATS
From recipetineats.com
BALSAMIC ROASTED VEGETABLES RECIPE - BUDGET BYTES
From budgetbytes.com
MARINATED ROASTED VEGETABLES | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
MARINATED VEGETARIAN PASTA SALAD! | RECIPETIN EATS
From recipetineats.com
UNIVERSAL MARINADE AND GRILLED OR ROASTED MEAT AND VEGETABLES
From recipes.heart.org
30 SIDE DISHES FOR CHICKEN - ALLRECIPES
From allrecipes.com
EASY VEGETABLE MARINADE FOR ROASTED VEGETABLES - PEANUT BUTTER …
From pbfingers.com
You'll also love