Vegetables on the Grill: Basic Marinade

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<p>This simple grilled vegetable marinade keeps in the refrigerator for a month if herbs or ­garlic are omitted; otherwise, use it within 10 days. Vegetables may be ­marinated for from 1 to 24 hours. The longer you leave them in the marinade, the more flavor they will absorb. I use a glass 9-by-13-by-2-inch dish; you may ­alternatively use a stainless steel dish. Cover the dish with plastic wrap and keep refrigerated or in a cool place; turn the vegetables occasionally. If you are in a hurry or decide to grill at the last minute, just toss the marinade with the prepared vegetables and then brush on more as they cook. <em>Makes 1 cup, enough to marinate two batches of vegetables</em>
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<p>• 1/4 cup tamari soy sauce<br />
• 1/4 cup balsamic vinegar<br />
• 1/4 cup olive oil<br />
• 1/4 cup water<br />
• 1 to 2 cloves garlic, pressed or finely minced<br />
• Freshly ground pepper to taste</p>
<p>1. In a lidded jar, shake all the ingredients well until they are well blended.</p>
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<strong>Variations:</strong> Adding herbs to this basic marinade gives distinctive flavors to your grilled vegetables. These are the three that I use most often; feel free to experiment with your own combinations of herbs and spices. I often divide a batch of Basic Marinade in half and make two different variants.</p>
<p>• <a href=”https://www.motherearthliving.com/cooking-methods/asian-marinade.aspx”>Asian Marinade</a>
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• <a href=”https://www.motherearthliving.com/cooking-methods/southwestern-marinade.aspx”>Southwestern Marinade</a>
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• <a href=”https://www.motherearthliving.com/cooking/vegetables-on-grill-italian-marinade.aspx”>Italian-Style Marinade</a>
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<em>Susan Belsinger, a frequent contributor to</em> The Herb Companion, <em>treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of</em> Basil: An Herb Lover’s Guide (<em>1996) and several other books from Interweave Press</em>.</p>
<p>Click here for the original article <a href=”https://www.motherearthliving.com/cooking-methods/throw-another-herb-on-the-fire.aspx”>
<strong>Vegetables on the Grill</strong>.</a>
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