If you’ve ever wondered how to make vegetables the star of the meal, this Veggie Marinade is the answer! With the perfect balance of tangy, spicy, and herby flavors, this marinade infuses your veggies with mouthwatering goodness. It works beautifully with a variety of vegetables—perfect for grilling, roasting, or even stir-frying. Get ready to turn your humble veggies into a flavor-packed masterpiece!
Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 2 teaspoons Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
- Fresh herbs (like parsley or thyme), finely chopped (optional garnish)
Equipment Needed
- Mixing bowl or jar with a lid
- Whisk or spoon for mixing
Instructions
- Prepare the Marinade:
In a mixing bowl or jar, combine olive oil, balsamic vinegar, lemon juice, soy sauce, and Dijon mustard. Add the minced garlic, smoked paprika, oregano, red pepper flakes, black pepper, and salt. Whisk or shake well until all ingredients are thoroughly combined. - Marinate the Veggies:
Place your choice of vegetables (like zucchini, bell peppers, asparagus, mushrooms, or eggplant) in a large resealable bag or shallow dish. Pour the marinade over the vegetables, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. - Cook the Veggies:
- Grill: Preheat your grill to medium-high heat and cook the marinated vegetables for 4–6 minutes per side, depending on thickness.
- Roast: Preheat your oven to 400°F (200°C) and spread the marinated vegetables on a baking sheet. Roast for 20–25 minutes, tossing halfway through.
- Sauté: Heat a skillet over medium heat and sauté the marinated vegetables until tender and slightly caramelized.
- Serve and Enjoy:
Garnish with fresh herbs if desired, and serve warm as a side dish, over salads, or as part of a grain bowl.
Tips for Success
- Use firm vegetables for grilling and roasting to maintain texture.
- Double the marinade recipe and store extra in the fridge for up to a week to use with other dishes.
- For an extra kick, add a pinch of cayenne pepper or more red pepper flakes.
This Veggie Marinade is a game-changer for anyone looking to enhance the natural flavors of vegetables. It’s quick, easy, and versatile—perfect for weeknight dinners or summer cookouts. Once you try it, you’ll never settle for plain veggies again!
Best Veggie Marinade Recipe | A Spicy Perspective
Elevate your vegetables with this irresistible veggie marinade! Packed with zesty, savory, and slightly spicy flavors, it’s perfect for grilling, roasting, or sautéing.
Equipment
- Mixing bowl or jar with a lid
- Whisk or spoon for mixing
Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon soy sauce or tamari for a gluten-free option
- 2 teaspoons Dijon mustard
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon red pepper flakes adjust to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup optional, for a touch of sweetness
- Fresh herbs like parsley or thyme, finely chopped (optional garnish)
Instructions
- Prepare the Marinade:
- In a mixing bowl or jar, combine olive oil, balsamic vinegar, lemon juice, soy sauce, and Dijon mustard. Add the minced garlic, smoked paprika, oregano, red pepper flakes, black pepper, and salt. Whisk or shake well until all ingredients are thoroughly combined.
- Marinate the Veggies:
- Place your choice of vegetables (like zucchini, bell peppers, asparagus, mushrooms, or eggplant) in a large resealable bag or shallow dish. Pour the marinade over the vegetables, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Cook the Veggies:
- Grill: Preheat your grill to medium-high heat and cook the marinated vegetables for 4–6 minutes per side, depending on thickness.
- Roast: Preheat your oven to 400°F (200°C) and spread the marinated vegetables on a baking sheet. Roast for 20–25 minutes, tossing halfway through.
- Sauté: Heat a skillet over medium heat and sauté the marinated vegetables until tender and slightly caramelized.
- Serve and Enjoy:
- Garnish with fresh herbs if desired, and serve warm as a side dish, over salads, or as part of a grain bowl.
Leave a Reply