Well I figured it is almost summer here – knock on wood – so best time to have some BBQ or grilling type recipes, with a healthy twist. So here is the first of a couple, let’s start with marinated vegetables. You can eat them as a salad, or put them on skewers and grill them on the BBQ like we did. Either way – they were yummy!
Garlic Herb Marinated Vegetables
3 large cloves garlic, minced
1/2 cup Braggs seasoning
1/4 cup organic, extra virgin olive oil
1/4 Braggs Apple Cider Vinegar
1/8 tsp celtic sea salt
2 Tbsp fresh tarragon leaves, minced
2 Tbsp fresh basil leaves, minced
1 Tbsp fresh (fill in herb of your choice here) minced
Combine first 6 ingredients in a small bowl, whisk to blend. Add herbs and stir.
Refrigerate until ready to use, but make sure you use it the same day you make it so the herbs are still fresh. I had planned on soaking the veggies in it for about an hour while I was also marinating some chicken (come back next week for that recipe) but it turned out the chicken was still partly frozen so I left them both in the fridge overnight.
Well, I can tell you that was a happy accident cause the vegetables soaked up the sauce and were so tasty, I wouldn’t do it any other way now.
You can use just about any vegetables but some work better than others for grilling. I recommend: bell peppers (any color but red are so tasty and grill superbly), zucchini, mushrooms (button, crimini or portabello), onions (I had some little pearl onions and I put them on whole, or you can make big chunks of a regular one and use them), asparagus, eggplant, etc. I tried carrots but they took too long to cook compared to the others and we still a bit crunchy – I’d suggest either cutting them small or omitting the carrots.
This is how they looked on the grill.
Doesn’t that make you want to fire up the Barbie! So go on – off you go! Enjoy this weeks Garlic Herb Marinated Vegetables and we’ll be back on the grill next week.
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Garlic Herb Marinated Vegetables Recipe Photo Credit: Her View Photography
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