Balsamic-Marinated Vegetables

"I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it."
 
Balsamic-Marinated Vegetables created by PaulaG
Ready In:
6hrs 15mins
Serves:
Units:

ingredients

directions

  • Combine the vegetables in a large glass or ceramic bowl.
  • Mix dressing ingredients and pour over vegetables.
  • Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
  • Cooking time reflects time to marinate vegetables.
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RECIPE MADE WITH LOVE BY

@PaulaG
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  1. Eric T.
    I just made this with a couple edits, broccoli instead of cauliflower and no olive oil, added mushrooms. It smells so good, can't wait for it to finish cooking. Thanks for the recipe. All ingredients I used are organic!
     
  2. HeatherN
    Anything soaked in balsamic vinegar has to be good, right? Yummy!
     
  3. Kittencalrecipezazz
    This was wonderful Paula! I did cut down the water to 1/3 cup, I felt that 1/2 cup was too much and added in more olive oil, the longer the chilling time the better for these veggies! Great recipe, thanks hon!...Kitten:)
     
  4. lauralie41
    A great vegetable mixture and the dressing is so good! I used matchstick carrots and green onions and let the salad refrigerate overnight. We had this over 4th of July weekend and it was a hit with everyone!
     
  5. bluemoon downunder
    A superbly versatile, very easy and totally scrumptious way to prepare vegetables. This is a recipe I’ll be making again and again during the summer months while our weather is so hot. It could be made with any salad vegetables. I don’t like cauliflower, so instead I added two cups of sliced mushrooms and 1 red pepper, seeded and cut into slices. I wasn’t sure why there were two different amounts of balsamic vinegar listed in the ingredients. I used the ¼ cup specified, then because I had proportionally more vegetables, I did add more (probably half a cup in all) and instead of water I used lambrusca so the dressing was very yummy. I also doubled the garlic and added some roughly chopped fresh basil. This dish was just so refreshing and flavoursome. We enjoyed it over several exceptionally hot evenings. Thank you, Paula, for sharing this wonderful recipe!
     
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