Best Marinade for Grilled Vegetables
Stop searching for a great marinade for grilled vegetables, because this is the best one there is. Grill any mixed vegetables in a grill pan and enjoy.
Servings: 4 servings
Equipment
- Grill
Ingredients
Marinade
- ½ cup vegetable or canola oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons Worchestershire sauce
- 1 clove garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2-4 inches rosemary branch
Vegetables
- 1 zucchini sliced in circles
- ½ cup baby carrots
- 2 bell peppers cut into 1+" squares
- ½ onion quartered
- 1 cup broccoli florets
- 1 cup cherry tomatoes
Instructions
- Combine the marinade ingredients in a large plastic container with an airtight lid. Shake to emulsify.
- Add in 8 cups of chopped vegetables and put the lid on tightly. Turn the container around to distribute the liquid.
- Let marinate for at least 30 minutes and up to 2 hours. Rotate the container upside down, and right side up a few times to make sure the vegetables are soaking up the liquid.
- Turn on your grill (sooner if using charcoal), and about 2 minutes before adding the vegetables, put a grill proof slotted grill pan over the heat and let it warm up.
- Add the vegetables, reserving any leftover liquid, and grill for up to 20 minutes. Use a grill safe spatula to rotate the vegetables in the pan every 5 minutes. Pour the remaining marinade on the vegetables in the last 5 minutes of grilling.
- Remove from heat using oven mitts and serve hot. Discard rosemary branch.
Notes
Add in whatever vegetables you want, up to 8 cups worth. Other vegetable choices can include: mushrooms, yellow squash, cauliflower, asparagus, eggplant, snap peas.