Basic Grilled Vegetable Marinade
Living in Florida, we are lucky to be able to grill veggies all year-round. So I am always experimenting with different fresh marinades that add some “pop” without overpowering. Of all my recipes, I usually stick to using simple ingredients such as in this one. This marinade is quite versatile and would also be wonderful on fish, seafood and chicken.
Yield: about 1-1/2 cups
Yield: about 1-1/2 cups
Ingredients
- 3/4 cup olive oil not extra-virgin
- 1/2 cup lemon juice adjust according to taste
- 1 teaspoon kosher salt or other coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup fresh minced herbs I used dill, parsley and chives.
Instructions
- In a large bowl, whisk together all marinade ingredients.
- Toss desired vegetables in marinade.
- Brush on additional marinade during the grilling process.
- This marinade is used with Easiest Veggie Kabobs.
Notes
Make Ahead and Storage Tips: leftover marinade may be stored, covered in the refrigerator for 1 week.
Feel free to adjust the amount of lemon juice according to taste. Also, consider swapping lemon juice for lime juice or orange juice. (or using a combination of juices)
Fresh herbs really bring out the flavor of grilled veggies! So don’t be shy about trying different combinations based on your preference as well as local availability. Cilantro, mint, oregano, marjoram, basil and thyme would all be delicious choices.
Be creative with your grilled veggies! How about peppers, onions, eggplant, mushrooms, tomatoes, yellow squash or zucchini? Consider trying Easiest Veggie Kabobs which are a fun and healthy “side” to serve at summer barbecues and picnics.