marinades
Balsamic Marinated Summer Veggies
There are many vegetables at the market that grow in abundance in the Summer.
Squash, Zucchini, Peppers, Eggplant – These veggies are cheap. Unfortunately, many people don’t like them or don’t know how to make them SUPER yummy so that they enjoy them.
My secret – This is the ONLY way I will eat these particular veggies.
As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts. You know what you like!
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing!
Add some cooked Quinoa, Cous cous or Rice for a full lunch.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 15 minutes | 10 minutes |
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This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing!
Add some cooked Quinoa, Cous cous or Rice for a full lunch.
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Ingredients
Balsamic Marinade (aka. dressing)
- 2 cup olive oil
- 1 cup Balsamic Vinegar if you go with the cheap balsamic, know it will be very strong, so cut with water if necessary.
- 2 cloves garlic peeled
- 1/2 bunch Cilantro chopped
- 1/2 bunch Basil chopped
Veggies
- 1 whole zucchini sliced in 1 inch rounds
- 1 whole Summer Squash sliced in 1 inch rounds
- 1 whole Eggplant sliced in 1 inch rounds
- 2 whole Bell peppers
Servings: people
Instructions
Marinade
- Add all ingredients to a jar and season with salt & pepper. Shake it up.
Roasted Veggies
- Load all the cut veggies in a bowl and pour the marinade over the top. (Peppers - simply cut off the sides for large pieces)
- Let sit for 10 minutes.
- Place all veggies on a baking sheet. Be sure to not crowd the pan and do not let them overlap. (This will ensure that they will brown and not steam)
- Place in a 450 degree oven for about 10-15 minutes until they are tender. No need to flip or move the veggies.
- Enjoy with a salad or as a side dish. Finish with some of the left over marinade as a dressing!
Recipe Notes
The veggies for this recipe are also really great if grilled! -- Just be sure to cut the pieces lengthwise so they don't fall through the grill.
Add these veggies to some cooked quinoa, cous cous or brown rice for a delicious Summer salad.
Marinade will last weeks in your fridge!
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