Rapidly Raw: Marinated Veggies

by Gena on April 15, 2010

Hey guys!

Glad my storage tips were helpful.

Question of the week: what’s a girl to cook when she’s out each night, leaving her apartment at 6:30 a.m. each morning, and working in between? There are obvious answers to this question: big salads, quick soups in the Vitamix (easy to make before work), overnight oats (I’m loving some variations on Angela’s vegan overnight oats right now, made with homemade almond milk), and dips and spreads from my Sunday food prep. But of course, I get a little sad when a week or two goes by wherein I don’t try out any new and exciting recipes, both because I miss my culinary arts, and also because I hate coming to you, my readers, empty handed!

Last night, at 11:15 p.m., as I attempted to breeze through some work reading, answer a client email, and brush my teeth for bed all, I also gave a little thought to what I could possibly prepare that would cost me no time at all, and would also help me use up some veggies before my trip to Chicago this coming weekend. I wanted something versatile, fresh and raw, and adaptable.

What I came up with was a recipe for simple marinated raw veggies. Is it my most ingenious recipe? No. My most photogenic? No. My most original? Certainly not. But it is quick, easy, tasty, and close to nature, which means it fits all of my criteria for quality eating. And my favorite thing about these veggies is that you can do with them what you will: dump them on salads, snack on them plain, throw them on top of zucchini pasta, eat them with soup, eat them with cooked grains or a baked potato: the options are limitless.

So, too, are the veggies you can use. I had carrots, cherry tomatoes that were on the brink of mushiness, zucchini, and peppers that needed using, but I would love to try this with broccoli (shame on me for not having any at home), cabbage, artichoke hearts, celery, and jicama. Whatever produce you like, go ahead and use it. And while you’re at it, feel free to vary the spices: dill and oregano would be lovely here! Also note that I used dried herbs because they were all I had, but you could definitely use fresh ones instead.

Gena’s Simple Marinated Vegetables (serves 2)

For the marinade:

1/8 cup olive oil
1/8 cup lemon juice
1 tbsp agave nectar (optional)
1/8-1/4 tsp salt
1/4-1/2 tsp dried thyme (I went heavy on the thyme: I love it!)
1/4 tsp dried basil

For the veggies:

1/2 large or 1 medium carrot, sliced thin
1/2 large or 1 medium zucchini, sliced thin
1/2 cup cherry tomatoes, halved
1/2 large bell pepper, chopped

In a bowl, pour about 1/2 the marinade over veggies, and use your hands to coat them very well. Place vegetables in the fridge overnight; in the morning, they ought to be soft, tart, sweet, and delicious!

I love that these require little more than chopping; that I put them in the fridge overnight and they emerged tender and tasty; that I’ll have them on hand for the next two days or so to brighten up my otherwise rushed and boring packed meals. They’re beautiful alone:

[Side note: not bad for office photography, right?]

Or in a salad, as in today’s lunch: massaged kale, marinated veggies, and Lydia’s luna nori crackers:

As usual, simple is delicious.

A brief word about the next few days: I’ll be checking in tomorrow and on Saturday, and trying to post at least a meal or two that’s inspiring. On Sunday, I’ll be leaving for Chicago for a few days, returning on Tuesday night, and hitting south Florida on Thursday for a spontaneous beach weekend (yay!).

While I’m darting hither and yon this week, I’ll have four incredible guest posts for you, as well as my own blogging from the road, complete with tips (I’m sure) on how to handle travel as a vegan. Please forgive me in advance for the fact that I won’t be showing you much cooking or uncooking for the next few weeks; I hope to make up for it with some tasty restaurant reviews, some photos of sand, and some familiar faces from the blog world!


Print Friendly
Be Sociable, Share!

{ 40 comments… read them below or add one }

Anna @ Newlywed, Newly Veg April 15, 2010 at 1:43 pm

Have a great time in Chicago!! What a fun city!

These veggies look awesome– not everything has to be complicated! Some of the best dishes are the easiest, simplest ones!


Whitney @ Lettuce Love April 15, 2010 at 1:44 pm

Great idea! I have never thought to marinate my veggies. This would be great to make in the morning before work and come home to for a super easy dinner. Awesome idea :)


Iris April 15, 2010 at 1:47 pm

Those photos look delicious! I would love to have those veggies in front of me right now. And as simple as the recipe is, it’s not something I would have thought to do. Looking forward to trying it.

Oh, and I love the new look!


Jenna @ Healthy. Happy. Well. April 15, 2010 at 1:51 pm

Thanks for the recipes! I will be utilizing them soon!


Veronica (LifeWithNature) April 15, 2010 at 2:00 pm

Manrinated veggies… I have to make some more often. It’s so delicious, and still keeps all the nutrients! Nice pictures.


Kelly Michelle April 15, 2010 at 2:20 pm

ohhhhhhh anywhere near Miami?


Christine (The Raw Project) April 15, 2010 at 2:23 pm

Mmmm, I must try this soon, thanks!


leslie April 15, 2010 at 2:28 pm

i love this line: “simple is delicious.”

also, it’s nice to know there are others out there managing to balance heavy workloads with busy mornings, busy evenings, and busy weekends – and still cooking/uncooking good food inbetween. i think we all need awards for juggling those full lives.

enjoy your travels! looking forward to catching up when you’re back in town. :)


Ian April 15, 2010 at 2:32 pm

Enjoy your trip, and those pictures are fantastic for office shots!


Danielle (Coffee Run) April 15, 2010 at 2:37 pm

Yes, there are def. days when my culinary inspiration is on vacation and I just want a bowl of veggies! Love the simple dish :D

Enjoy your trip Gena!


Jordan @ Salt Sweat Sugar April 15, 2010 at 2:42 pm

You’re not passing through north Florida by chance, are you? ;]

That looks yummmmmmmmmmmmy!


Kenzie (Healthy Purpose) April 15, 2010 at 2:53 pm

I’ve never tried marinating my veggies, besides mushrooms. Thanks for the idea!


lola April 15, 2010 at 3:09 pm

I have to admit i’ve been eating spinach-salads this past week and i always think they are missing something. They are not juicy enough! but this marinated veggies will surely brighten them up!


Mara @ What's For Dinner? April 15, 2010 at 3:11 pm

The marinated veggies look stellar, but honestly, I just wanted to tell you again that I’m SO EXCITED to finally meet you!


Keri - I Eat Trees April 15, 2010 at 3:35 pm

Yum, they look so beautiful! (And tasty!)


Lisa ~ Urban Native Girl April 15, 2010 at 3:38 pm

I love this idea! So simple yet it hadn’t even occurred to me – I am not raw but leaning toward a more raw lifestyle and this just helped me bring it into my life more – thank you!


Marlena April 15, 2010 at 3:40 pm

Mmmm Gena this recipe looks so delicious! I love slicing up veggies such as the ones you suggested and throwing them in the oven and then tossing them with my salad greens! Delicious!!!

Have a great vacation!


BroccoliHut April 15, 2010 at 3:44 pm

Great idea! I can see myself having a lot of fun experimenting with the marinade…
Have a great evening;)


Amy S. April 15, 2010 at 4:01 pm

Can you comment on what exactly you mean by massaged kale? I’m assuming you just rub it a bunch to break things down a bit and make it less tough, but I’m not sure if that’s what you mean…


Maria (Tough Cookie) April 15, 2010 at 4:04 pm

Yum! I love marinated veggies! WF has a dish like that, and I adore it!


Audrey April 15, 2010 at 5:14 pm

I love this! It looks so tasty and simple. My kind of dish! I would argue, however, that it is quite photogenic indeed. I think the photos are lovely.

Have fun on your trip!! :D


Kristin (Cook, Bake and Nibble) April 15, 2010 at 5:40 pm

Those veggies look delish! I love marinated veg, especially mushrooms =D



Mimi (Damn the Freshman 15) April 15, 2010 at 5:51 pm

This recipe is PERFECT for the hot weather! Yum, I’m tasting those chilled veggies right now. And have a great trip!


hihorosie April 15, 2010 at 8:38 pm

Ooh! Love this! Can’t wait to try! Thanks for sharing.


hihorosie April 15, 2010 at 8:42 pm

Question: your recipe says to pour 1/2 the marinade over the veggies. What do you do with the other 1/2? Use as a dressing for later? Maybe you said it and I just can’t find it. :( Just making sure I’m not missing a step when I go make this. Thanks!


Gena April 17, 2010 at 1:51 pm

Sorry Rosie! Forgot to say, yes, I saved it as a dressing for later :)


bitt April 15, 2010 at 9:46 pm

i love to marinate veggies that i don’t like as much plain–like mushrooms, broccoli, cauliflower, stuff like that. if you have a dehydrator you can warm them up for about and hour. yum!


Sarah April 15, 2010 at 11:29 pm

Have a great trip, lovely Gena! Thanks for the awesome recipe- can’t wait to try this one out. x


Averie (LoveVeggiesAndYoga) April 16, 2010 at 12:07 am

simple, delish, and oh on the contrary, i think very photogenic! love the POP of the rainbow colors!


melissa April 16, 2010 at 4:00 am

Simply stunning! Have fun in Chi-town! I want details………:)


Charlie (the little yogini) April 16, 2010 at 5:24 am

Salivating for veggies at 8:30 in the morning!! :)


kelli April 16, 2010 at 6:14 am

Hey I just wanted to say I love your new layout!!! And I love how you are not just focusing on a raw diet, you mix it up, but its all-natural, how I like to eat!

I have a question I’m going to union square farmer’s market this weekend and was wondering if you have any good vegan/vegetarian restaurant ideas? I would love your ideas!



Catherine April 16, 2010 at 6:58 am

This recipe looks so amazing and like the perfect addition to my hummus wraps. I like trying to incorporate more raw foods, but sometimes the uber crunchiness of the raw veggies just doesn’t meld well with my sandwich contents, or falls out to easily. Thanks!


The Voracious Vegan April 16, 2010 at 8:46 am

This looks simple and delicious! I’ve been loving thyme lately, too, it is so earthy and bright at the same time. Thanks for this great idea, Gena, this is a great alternative to my regular salads.


Megan (The Runner's Kitchen) April 16, 2010 at 1:20 pm

I’ve been packing my lunches lately (trying to save $$) and these marinated veggies look like the perfect addition to my lunch box.

Safe (and fun) travels! I’m interested in hearing your healthy-eating traveling tips :-)


Laura April 16, 2010 at 2:40 pm

rapidly raw… sounds like a great alternate name for your blog! have a great trip! I’m heading to chilly Montreal for a conference this weekend… I’ve already google-mapped the nearest juice/smoothie places!


Jess - The Domestic Vegan April 16, 2010 at 3:47 pm

This looks fantastic! Silly as it might sound, I don’t think I’ve ever eaten marinaded vegetables raw (without cooking them after marinating). I love this idea!


Mary October 1, 2011 at 10:37 am

I’m not a cook — at all so I may be asking a dumb question but you say to pour half the marinade over the veggies and coat them well with your hands but I don’t see what you do with the other half? I’m kind of assuming after you coat the veggies you pour the rest over to marinade over night but I guess I’m asking to be sure.



Gena October 1, 2011 at 4:53 pm


I think the ideal was that you’ll have some marinade leftover. Hope this helps!!



Anneka Schneider December 5, 2011 at 1:06 pm

Gena, can you tell me if the lemon juice destroys the enzymes, or just deactivates them? i discovered how to make raw veggies soft by marinating them in a salty marinade, but want to do it with lemon juice too. any info you could give me would be greatly appreciated! i read your blog regularly.


Leave a Comment

Previous post:

Next post: