The Kitchen · Marinades
Balsamic Herb Vegetable Marinade
From The Kitchen
Vegetables deserve a good marinade as much as any steak. This is the one I toss with everything before it hits the grill or the oven.
Scale
Ingredients
- ⅓ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Method
- Whisk together all the ingredients.
- Toss with zucchini, eggplant, peppers, onions, mushrooms or asparagus.
- Let sit 20–30 minutes, then grill or roast at 425°F until tender and lightly caramelized.
Gina's tip
Reserve a little before marinating and it doubles as a light dressing to drizzle over the vegetables after roasting. It's also lovely on vegetable kabobs.
Coach's Note
Vegetables deserve a good marinade as much as any steak. This is how you get people to fight over the zucchini.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina