Grilled Vegetables Marinade
A delicious and versatile marinade that enhances the flavor and texture of grilled vegetables, perfect for summer cooking.
Ingredients
For the Marinade
- 1/4 cup olive oil Use a high-quality extra virgin olive oil.
- 2 tablespoons balsamic vinegar Can substitute with soy sauce for an Asian twist.
- 2 cloves garlic, minced Fresh garlic adds the best flavor.
- 1 teaspoon dried oregano Feel free to add fresh herbs for a fresher taste.
- 1 teaspoon salt Enhances the flavors of the marinade.
- 1/2 teaspoon black pepper Adjust based on personal preference.
For the Vegetables
- 2 cups mixed vegetables (bell peppers, zucchini, eggplant, mushrooms) Chop into evenly-sized pieces for consistent cooking.
Instructions
Preparation
- Wash and chop your mixed vegetables into evenly-sized pieces.
Making the Marinade
- In a bowl, mix together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper until well combined.
Marinating
- Place the chopped vegetables into a resealable bag or a large bowl.
- Pour the marinade over the veggies, ensuring every piece is covered.
- Seal the bag or cover the bowl and let them sit in the refrigerator for at least 30 minutes or up to 4 hours for best results.
Grilling
- Preheat your grill to medium-high heat.
- Remove the vegetables from the marinade (discarding any leftover marinade) and grill for about 5-7 minutes, turning occasionally, until tender and marked with grill lines.
Serving
- Enjoy warm as a side dish, on a salad, or as a filling in wraps.
Notes
Store any leftover marinated veggies in an airtight container in the fridge for up to a few days. They can be enjoyed chilled or reheated.