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Lemon and Oil Marinated Vegetables

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Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
These are marinated not pickled so the versatility of these vegetables are endless! Enjoy them with charcuterie with a light sprinkle of salt, but because of the wonderful lemon flavour these are perfect to serve alongside fish or chicken. Chop them and add them into rice or other grain dish-es. You can also add them to a pasta dish or anywhere you want more veggies. The lemon and light herb flavour will brighten up any dish.

Ingredients:

Instructions:

  1. Bring a large saucepan of salted water to boil.
  2. Meanwhile, cut cauliflower into florets similar size as the mushrooms. Cut carrot and celery into 1/2 inch (1 cm) thick slices.
  3. Place vegetables into water separately. Cook cauliflower for about 2 minutes or until tender crisp. Using a slotted spoon or small strainer remove and place into a large bowl. Cook mushrooms for 2 minutes. Remove and add to cauliflower. Repeat with carrot and celery for 2 minutes and add to bowl. Toss gently and then start placing the vegetables into 3 to 4 jars. Add half of the thyme sprigs and rosemary to the jars; set aside.
  4. In a saucepan, combine water, lemon rind and juice, oil, remaining thyme and bay leaf. Bring to a boil and reduce heat to low. Simmer for 15 minutes. Pour into jars to cover vegetables. Let cool and seal. Refrigerate for up to 10 days. Remove from liquid and sprinkle with salt when serving if desired.
Nutrition Facts
Lemon and Oil Marinated Vegetables
Amount Per Serving (292g)
Calories 110 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 135mg 6%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 4g 8%
Vitamin A 100%
Vitamin C 130%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: You will need about 2 large lemons to get 1/3 cup (75 mL) of lemon juice. Try and pick up a few extra just in case they are smaller or not very juicy.

For longer strips of lemon zest, you can use a vegetable peeler and then thinly slice the zest. Or use a zester, a microplane will give you very small and thin zest.

Break up the fresh herbs into smaller pieces to divide among jars.  Use wide mouth 500 mL jars for easier filling.

Recipe developed by Emily Richards

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