Perfect Marinade for Grilled Veggies

Spicy, flavorful and just perfect! The height of perfection! Vegetables marinated in aromatic oil turn out surprisingly tasty. You will definitely get the best side dish for kebabs, cutlets and sausages cooked in nature.
cook time: 3h
Zoe Kendrick
Perfect Marinade for Grilled Veggies

Nutrition Facts (per serving)

450
Calories
41g
Fat
28g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Olive oil 50 ml
Soy sauce 30 ml
Balsamic vinegar 1 tbsp
Herbal mixture (basil, oregano, rosemary, thyme, etc.) to taste
Ground pepper mixture (taste) 1 tsp
Italian herbs (taste) 2 tsp
Garlic powder (taste) 2 tsp

Recipe instructions

Step 1

Step 1
How to make a marinade for grilled vegetables? Simply and easily! Prepare all the necessary ingredients you will need to prepare the marinade. Spices and herbs can be absolutely anything you like. I usually use a mixture of dried Italian herbs, garlic powder or a couple of cloves of fresh garlic, and fresh herbs. If you plan to store the marinade for a long time, it is better to use all the ingredients in dry form.

Step 2

Step 2
Pour olive or refined vegetable oil into a deep container. Instead of a bowl, you can take a small jar for convenience.

Step 3

Step 3
Add soy sauce and balsamic vinegar to the oil.

Step 4

Step 4
Add all dry ingredients to the marinade for vegetables on the grill with soy sauce. This time I have garlic powder, ground black pepper and thyme. You can change the set of spices every time and experiment with taste.

Step 5

Step 5
Mix everything thoroughly.

Step 6

Step 6
If you are using fresh aromatic herbs, now is the time to add them to the marinade. Rinse the greens and dry with paper towels to remove any remaining water. Hold the twigs in your hands to release the juice and add them to the oil.

Step 7

Step 7
Peel the garlic and chop it in any way convenient for you. The cloves can be cut into 2-4 pieces lengthwise, or finely chopped with a knife. Add the garlic to the marinade. Use fresh garlic and herbs as desired. Mix everything again, cover with cling film and leave for 1-2 hours at room temperature.

Step 8

Step 8
For convenience, I often pour the marinade into a small jar and leave it for one hour so that all the ingredients are well mixed and the herbs and spices give all their aroma to the oil.

Step 9

Step 9
Rinse and dry the vegetables. Thick-walled bell peppers, young zucchini or zucchini, eggplant, champignons, and so on are perfect for grilling on the grill. Cut the peppers in half and remove the core. Trim the zucchini peel if necessary. Cut all vegetables into large pieces.

Step 10

Step 10
Place the vegetables in a bag and pour the marinade over them. Mix everything thoroughly.

Step 11

Step 11
Leave the bag of vegetables to marinate in this way for a while. How long to pickle vegetables? 20-30 minutes will be enough. If you pickle vegetables longer, put them in the refrigerator.

Step 12

Step 12
Place the pickled vegetables on a heated grill rack. Fry, turning occasionally, until done. Vegetables fry very quickly, depending on the size of the pieces and the degree of heat in the grill. 5-7 minutes and youʼre done!

Step 13

Step 13
Serve vegetables hot or cold with meat, kebabs and sausages. Vegetables are also very tasty as an independent dish.

Additional rubrics

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