Italian Marinated Vegetables


Italian Marinated Vegetables are perfect for Summertime. They’re nutritious and delicious. This recipe is similar to giardiniera that I love to use on Italian beef sandwiches, spaghetti and pizza except that the vegetables marinated in more of a dressing than just oil and vinegar.

The types of vegetables you use is up to you. It’s best just to use whatever is in season at the time. You can make one jar or a put together a few jars for friends and family. The longer you marinade the vegetables the better the flavor.

This Italian Marinated Vegetables can be eaten by itself or used as a side dish to compliment any meat or poultry dish.


  • 1 cup of cauliflower florets
  • 1 bunch of broccoli rabe, trimmed and chopped
  • 4 carrots sliced
  • 3 stalks of celery, sliced
  • 1 green bell pepper, cut into chunks
  • 1 red bell pepper cut into chunks
  • 1 cup of zucchini, sliced
  • 6 button mushrooms, sliced
  • 1 cup of marinated artichoke hearts, quartered
  • 1/2 cup of black olives, sliced
  • 1 clove of garlic, chopped
  • 1/4 cup of red wine vinegar
  • 1/4 cup of fresh squeezed lemon juice
  • 1 Tbls of Dijon mustard
  • 1/2 cup of vegetable oil
  • 1/4 cup of extra virgin olive oil
  • 4 fresh basil leaves, chopped
  • 1 Tsp of dried oregano
  • 1/2 tsp of dried rosemary
  • 1/2 tsp of dried thyme
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper


  • In a large pot of boiling water, par boil the cauliflower, broccoli rabe, carrots, celery, bell peppers and zucchini until the vegetables are slightly tender but still a little crisp.
  • Remove the vegetables and cool.
  • In a large bowl mix all the vegetables together with the garlic, vinegar, lemon juice, mustard, oil, basil, oregano, rosemary, thyme, sugar, salt and pepper.
  • Cover and refrigerate overnight.
  • Or place in large glass jars and refrigerate.
  • Serve chilled or room temperature.
  • The vegetables should last up to a week in the fridge.

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