Italian Vegetable Marinade

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

1 tb Italian seasoning
1 ds Garlic powder
1 c Sliced zucchini
1 tb Parmesan cheese
1 c Cauliflower flowerets
1/2 c Safflower oil
1 c Chopped tomatoes
1/2 c Honey
1/2 c Cider vinegar
1 c Broccoli tops

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Safflower oil High in vitamin E
High in vitamin E · 46 mg per 100 g, 383% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, safflower”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

For the marinade, combine oil, vinegar, honey, italian seasoning, garlic powder, and parmesan cheese in a blender jar. Process until smooth. Pour into saucepan and heat to boiling. Set off heat, and allow to cool. Mix vegetables and cover with marinade. Refrigerate overnight.