Marinated Vegetable Medley Recipe

Bell peppers: These add a sweet and slightly tangy flavor, along with a vibrant color to the dish.

Zucchini: Provides a mild flavor and tender texture, perfect for roasting.

Cherry tomatoes: These burst with sweetness and add a juicy element to the medley.

Red onion: Adds a sharp and slightly sweet flavor, balancing the other vegetables.

Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich flavor.

Balsamic vinegar: Adds a tangy and slightly sweet flavor to the marinade.

Garlic powder: Provides a subtle garlic flavor without overpowering the dish.

Dried oregano: Adds a hint of earthy and aromatic flavor.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a touch of heat and depth to the dish.

When marinating the vegetables, make sure to let them sit for at least 15-20 minutes before roasting. This allows the flavors to penetrate deeper into the vegetables, resulting in a more flavorful dish. Additionally, ensure that the vegetables are spread out in a single layer on the baking sheet to promote even roasting and prevent steaming.

• bell peppers - Substitute with carrots: Carrots provide a similar crunch and sweetness, making them a good alternative.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, which works well in a medley.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that complements the other vegetables.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor suitable for marinating.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar tangy flavor, though slightly less sweet.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor, though it is less pungent than garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor that pairs well with the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder.

• Allow the marinated vegetable medley to cool completely before storing. This helps maintain the texture and flavor of the vegetables.

• Transfer the cooled vegetables to an airtight container. Glass containers with tight-fitting lids are ideal as they help preserve the freshness and prevent any odors from seeping in or out.

• Store the container in the refrigerator. The marinated vegetable medley can be kept in the fridge for up to 4-5 days. Make sure to label the container with the date to keep track of its freshness.

• For longer storage, consider freezing the vegetable medley. Spread the cooled vegetables in a single layer on a baking sheet and place it in the freezer. This prevents the vegetables from sticking together.

• Once the vegetables are frozen solid, transfer them to a freezer-safe bag or container. Remove as much air as possible from the bag before sealing to prevent freezer burn.

• Label the freezer bag or container with the date and contents. The marinated vegetable medley can be stored in the freezer for up to 3 months.

• When ready to use, thaw the vegetables in the refrigerator overnight. For a quicker option, you can also thaw them in the microwave using the defrost setting.

• Reheat the vegetable medley in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally until warmed.

• Enjoy the marinated vegetable medley as a side dish, or incorporate it into other recipes like pasta, salads, or grain bowls.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover marinated vegetable medley on a baking sheet in a single layer. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes, or until the vegetables are warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Once the oil is hot, add the leftover vegetables. Stir occasionally and cook for about 5-7 minutes, or until the vegetables are heated evenly.

• Microwave Method: Place the vegetable medley in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, stirring halfway through. Continue to heat in 30-second intervals if needed, until the vegetables are hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the marinated vegetables in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Steaming Method: Place the leftover vegetables in a steamer basket over boiling water. Cover and steam for about 3-5 minutes, or until the vegetables are heated through. This method helps retain the moisture and texture of the vegetables.

• Oven: Used to roast the vegetables at a high temperature, ensuring they become tender and slightly charred.

• Mixing bowl: A large bowl to combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper with the vegetables.

• Baking sheet: A flat sheet used to spread the marinated vegetables in a single layer for roasting.

• Knife: Essential for chopping the bell peppers, slicing the zucchini, halving the cherry tomatoes, and slicing the red onion.

• Cutting board: A surface to safely chop and slice the vegetables.

• Measuring cups: Used to measure out 1 cup each of bell peppers, zucchini, cherry tomatoes, and red onion.

• Measuring spoons: Used to measure out the 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper.

• Tongs: Useful for tossing the vegetables in the marinade and for serving the roasted vegetables.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

Prepare ingredients in advance: Chop the bell peppers, slice the zucchini, halve the cherry tomatoes, and slice the red onion the night before to save time.

Use pre-chopped vegetables: Purchase pre-chopped vegetables from the store to cut down on prep time.

Marinate overnight: Combine the olive oil, balsamic vinegar, and spices with the vegetables and let them marinate overnight for enhanced flavor and quicker cooking.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup and to prevent sticking.