Marinated Salads

Marinated vegetables are a great way to make vegetables ahead for main meals or lunches.  In the summer, I make large bowls of marinated vegetables to store in the refrigerator and eat for a few lunches instead of the vegetable soups I make in the winter.  These recipes are inspired by my husband's Italian mother.  I use the marinade found under olive oil recipes, but if it's too vinegary for you, add more oil.

Italian Marinated Vegetables

• broccoli, cauliflower, green beans, carrots, or peas, or a combination of these
• potatoes (about 1 part potato to 3 or 4 parts other vegetables)

or

• beets (delicious, but I use them alone because they turn everything deep red)

Lightly steam or microwave the vegetables (keep some crunch).  I cook each vegetable separately to get the amount of cooking just right, and usually I use potatoes and at most 2 non-starchy vegetables.  Toss with the marinade and serve at room temperature or cold.  Keeps in the refrigerator for a few days.

Antipasto

Make beautiful arrangements of raw and lightly steamed or micro-waved vegetables on a large platter and drizzle with balsamic or marinade dressing just before serving.  Let your imagination be your guide.  I serve antipasto with crusty bread as the first course for special meals, and, as with all marinades, the leftovers are terrific.

• dark green lettuce leaves--the bed on which to place the other vegetables
• carrot, cucumber, ripe pepper, and celery sticks (or try using fennel as Italians do)
• lightly steamed broccoli, cauliflower, or green beans
• tomatoes, fresh or dried
• cheeses (my grocery has a no-fat feta that tastes great)
• olives, artichoke hearts, and other Italian delights
• avocado or fresh fruit added just before serving to avoid browning

  © 2004 Elaine Mansfield