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!