Vegetable Marinade

This recipe is perfect for summer cookouts but I’ve been known to bake and then broil them mid-winter.

Vegetable options are listed but you can add or mix according to you or your family’s taste.

The balsamic vinegar lends just the right amount of zip to make it a tasty side-dish to virtually any meal!

Click on the link for your printable pdf!

Your DoAhead Friend,

Cindy

Vegetable Marinade
Print Recipe
This marinade is simple and adds tons of flavor to your favorite veggies whether you bake, saute' or grill them.
Servings Prep Time
6 People 10 Minutes
Servings Prep Time
6 People 10 Minutes
Vegetable Marinade
Print Recipe
This marinade is simple and adds tons of flavor to your favorite veggies whether you bake, saute' or grill them.
Servings Prep Time
6 People 10 Minutes
Servings Prep Time
6 People 10 Minutes
Ingredients
Servings: People
Instructions
  1. Combine all ingredients. Mix with vegetables of choice. Cook vegetables according to preference.
Recipe Notes

Our family usually mixes this marinade with sliced peppers, zucchini, squash, mushrooms, green beans and red onions. I lay the marinated veggies on an aluminum foil covered cookie sheet and than bake at 350 for 25 minutes or until tender.

The original adaptation of this recipe from the Colorado Cook Book heats the marinade for 10 minutes, than covers and chills the vegetables for several hours. Prior to serving, drain the excess marinade. If cold veggies are right for your meal this would be a great DoAhead!

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