Rosemary-Garlic-Lemon Marinated Veggies
Prep time
Cook time
Total time
Fresh veggies are extra delicious when marinated in this tasty dressing.
Recipe type: Vegetables
Cuisine: Vegetables
Serves: 3 cups
  • Total ~3 cups veggies: red pepper (seeded & sliced), carrots (sliced), fresh green beens (stems removed), broccoli florets, asparagus (2” pieces)
  • ¼ c. extra virgin olive oil
  • 3 Tb. red wine vinegar
  • 1 tsp. granulated sugar
  • 2 large sprigs fresh rosemary
  • 1 clove garlic, peeled & sliced
  • 1-2 lemon peels
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  1. Bring water to boil in a medium saucepan.
  2. In the meantime, fill a medium-sized bowl with water and a handful of ice cubes; set aside until ready to use.
  3. When water boils, carefully drop in the veggies. Leave in for about 30 seconds, then remove them with a slotted spoon and transfer to the ice water. Let sit in ice water about 1 minute, then drain the water, pat dry the veggies and transfer to a glass bowl or a large canning jar.
  4. Empty water from the saucepan, then add olive oil, vinegar, sugar, rosemary, garlic, lemon peels, salt and pepper and bring to medium heat. After about 1 minute of slow simmering, turn off heat and allow the mixture to sit about 5 minutes.
  5. Pour the warm marinade/dressing over the vegetables, toss to coat, then cover and refrigerate at least 2 hours, ideally 4-6. (Note: if using a glass canning jar, fill the jar with the veggies first, then pour in the Marinade and cover tightly. Once refrigerated, periodically turn the jar upside down.
  6. Snack on the veggies individually, enjoy them with grilled fish or chicken, or mix them (along with some of the Dressing) into a large bowl of crisp greens and enjoy as a salad.
Recipe by My Delicious Blog at