Even people who don’t love veggies need to give this grilled vegetable marinade a try!
We love harvesting our own veggies and marinating them on Sunday afternoon. Throw these on the grill with a steak and you have a great lunch!
-1/4 cup olive oil
-2 tablespoons honey
-4 teaspoons balsamic vinegar
-1/2 teaspoon garlic powder
-1/8 teaspoon pepper
-1 drop Oregano Essential Oil or 1 tsp dried Oregano
-Dash of salt
-1 medium zucchini, cut into 1/2-inch slices
-1 large sweet bell pepper, cut into 1-inch strips
-1 medium yellow summer squash, cut into 1/2-inch slices
-1 medium red onion, cut into wedges
-In a small bowl, whisk the first six ingredients. We enjoy cooking with doTERRA essential oils because it gives a more rich flavor and it stays fresh longer.
-Place the marinade in a large, resealable plastic bag. Add vegetables, seal bag, and turn to coat.
-Marinate 1 1/2 hours at room temperature. If you want to speed up the marinating process and really enhance the flavor, try this food saver vacuum seal quick marinator. MARINATE IN 12 MINUTES, NOT HOURS: The vacuum sealing process opens the pores of the food, allowing it to absorb marinades more quickly. We love our marinator! You’ll need a food saver vacuum sealer to use your marinator but it’s definitely worth the cost.
Transfer vegetables to a grilling basket and place on grill. If you do not have a grilling basket, use a regular pan.
-Grill vegetables over medium heat for 8-12 minutes or until crisp and tender, turning occasionally.
-Serve veggies right out of the basket.
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