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.