How to Make Marinade for Grilled Vegetables

Thickly-cut vegetables can be placed directly on the grill. Use skewers to hold together thinner vegetables.

Marinated grilled vegetables are the perfect side dish for grilled meat, or you can make them a main dish by including hearty vegetables such as eggplants and portobello mushrooms. Because of the vinegar and citrus, this recipe produces tangy vegetables that compliment any occasion. The secret to vegetable marinades is to include enough oil to keep your vegetables from sticking to the grill. This recipe yields enough marinade for 1 1/2 lbs. of vegetables.

Things You'll Need

• Small mixing bowl
• Whisk
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tbsp. lime or lemon juice
• 1 tsp. lime or lemon zest
• Dash of sugar, salt and black pepper
• Resealable plastic bag

Instructions

1. Whisk all of the ingredients together in a small mixing bowl.

2. Place vegetables in a resealable plastic bag. Pour the marinade over the vegetables and seal the bag. Gently shake the bag to coat the vegetables.

3. Refrigerate the vegetables for 4 hours, shaking the bag every hour to ensure that all the vegetables are well-coated.

4. Remove the vegetables from the bag and save the marinade. Use the marinade to brush the vegetables as they grill.

References

• "How to Cook Everything Vegetarian"; Mark Bittman; 2007
• "Reader's Digest": Marinated Grilled Vegetables