Side dishes often get left by the wayside, as in way off to the side, in my kitchen because I end up placing too much focus on the main dish, and then I’m like oops I have nothing to pair this with, time to steam some broccoli again. I love a good salad and these Italian Marinated Vegetables are like a salad and crudite platter in one.
I served these Italian Marinated Vegetables with a simple cod in butter sauce, but you could just as easily place them on top of a bed of greens for a yummy and crunchy salad, or toss in some pulled chicken for a unique chicken salad dish. A good side dish will be that awesome sidekick or wingman for whatever meal you’re making.
I’m still detoxing from our summer travel soirée, which sounds fun, and it was, but it was also exhausting and draining on my body. I came home craving healthy and fresh foods, as well as sugar cause now I have a major addiction. So this detox is gonna be fun (add sarcasm)…
This is one of my super uber healthy recipes I’ve enjoyed in the past week where I was on-again-off-again detoxing. Week two however is going strong, one day in! I did enjoy this marinade so much that I think I’ll test it out on some chicken and potentially fish too.
Let’s get crazy.
What Makes A Marinade Great?
Strong flavor combinations mixed together make for a great marinade as well as, yep marinating. Their components make up this seasoning and they are a fat, and acid, and spices. Simple, right?
The key behind this recipes is allowing the vegetables to sit in the fridge and let the flavor marinate. Since this salad isn’t roasted or cooked giving it time for the spices to soak in is important.
Note: when marinating your vegetables place them in a glass or stainless steel container or a reusable zip-top bag or plastic zip top bag. Do NOT use an aluminum container, which will react with the acidic ingredients or change the color of the vegetables.
Italian Marinated Vegetables
Ingredients
- 2 Carrots peeled
- 1 Fennel Bulb trimmed and sliced thin
- 1 Shallot peeled and sliced thin
- 1 Broccoli Head florets cut into 1-inch pieces
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Fresh Lemon Juice
- 2 teaspoons Dijon Mustard
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Pepper
Instructions
Prep
- Slice the carrots into 1/8-inch sized circles using a sharp kitchen knife or a mandolin should you have one.
- Remove the stems from the fennel and cut them in half, length-wise. Cut each half of the fennel in half and remove the outer layer. Slice, across the grain, into 1/8-inch slices.
- Slice the shallot into thin pieces.
- Place all sliced vegetables in a large bowl along with the broccoli florets.
Marinade
- In a small bowl whisk the remaining ingredients together and pour onto the vegetables. Toss the mixture to coat evenly with the dressing.
- Cover and place in the fridge. Allow vegetables to marinate for a least 20 minutes up to 8 hours.
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