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Italian marinated vegetable platter

Name: Marinated Vegetables

Summary: A colorful and flavorful blend of seasonal vegetables soaked in a zesty, herb-infused marinade. Perfect as a side dish, appetizer, or healthy snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 medium zucchini sliced into half moons
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 carrot peeled and julienned
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar or white wine vinegar
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Equipment:
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Whisk or fork
  • Glass jar or airtight container for marinating

Method
 

  1. Instructions:
  2. Wash and prepare all vegetables by slicing into uniform sizes.
  3. In a large mixing bowl, combine olive oil, red wine vinegar, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Whisk to combine.
  4. Add the sliced vegetables to the bowl and toss until everything is evenly coated.
  5. Transfer to a glass jar or airtight container. Seal and refrigerate for at least 2 hours, preferably overnight, to allow flavors to fully develop.
  6. Shake or stir occasionally for even marination.
  7. Serve chilled or bring to room temperature before serving. Garnish with chopped fresh parsley if desired.

Notes

Notes:
This recipe is highly customizable—feel free to add mushrooms, asparagus, or green beans.
For a smoky flavor, grill or roast the vegetables before marinating.
Can be made up to 3 days in advance for convenience.