It's inaccurate to think that only meat products, fish and seafood can be marinated. A great part of vegetables can also be marinated. It may not apply for lettuce salads for example but veggies such as mushrooms, carrots and zucchini can be marinated without a problem, enriching their taste in this way.
Marinating vegetables also turns out incredibly practical in terms of increasing their shelf life. All a person has to know is which spices and which marinades to use. Here are a few options:
Marinated Mushrooms, Zucchini, Carrots, Tomatoes, Onions and Others
Preparation: Combine all the products in a bowl and then mix in a mortar and pestle. Pour the resulting blend over the products you've chosen to marinate and leave them to sit for about 15 min. Then they can be oven roasted, grilled, fried or sauteed.
Ingredients: 2 lb carrots, 1 2/3 tbsp salt, 3 1/3 tbsp sugar, 4/5 cup vinegar, 10 black pepper peppercorns, 20 garlic cloves.
Preparation: Mix all of the spices and put them to boil with a little water. Once the mixture cools, pour it over the carrots and leave them for about 20 min. to soak up the spices in it. Then drain them and consume either fresh or post heat treatment.
Marinating Mushrooms for Preservation
Preparation: Put the washed mushrooms in boiling water along with 1 tbsp salt and the wine vinegar to blanch them. Drain them and arrange in jars. Separately, prepare a marinade from all of the remaining products with 4 1/5 cups of water. Put it to boil and once everything softens, pour it into the jars with the mushrooms. Seal with caps and sterilize 90 min.
Also try out: marinated vegetable appetizer, salad with marinated vegetables, marinated vegetables on the grill, marinated grilled vegetables, marinated fried eggplants.