Monday, May 26, 2014

Grilled vegetable marinade

We have been trying to incorporate more vegetables daily, and while we love green beans and broccoli (the greens of choice in our household), I love grilled zucchini and yellow squash. I could eat these every single day.

My "usual" routine is to cut up the zucchini, squash, and an onion (occasionally an eggplant), add some salt and pepper, then put in several (healthy) splashes of olive oil and balsamic vinegar. I was looking for something similar but different, and ran across So Tasty So Yummy's blog. She has a grilled asparagus recipe and recommended that I try that marinade. It was a little different in that it not only has balsamic vinegar, but also includes some lemon juice, soy sauce, and garlic.

This marinade was definitely a keeper! It had a little more depth to the marinade, and the vegetables turned out delicious.

Can you believe this much vegetables (raw, tossed in marinade)...

... turn into this after being cooked? Yum.

  • 2 zucchini, diced
  • 1 yellowneck squash, diced
  • 1 onion, diced
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp low sodium soy sauce
  • 1 garlic clove, minced
  • 1/2 tsp kosher salt
  • Fresh ground black pepper to taste

  1. Place all the diced vegetables into a large Ziploc bag.
  2. Add the marinade 60 minutes before cooking.

Source: Adapted from So Tasty So Yummy


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