Grilled vegetable marinades from Alexandra Diaz and Geneviève O'Gleman
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. chopped fresh oregano
30 mL (2 tbsp.) tbsp. olive oil
lemon, zest and juice
1 small shallot, finely chopped
60 mL (¼ cup) cup maple syrup
15 mL (1 tbsp.) tbsp. mild smoked paprika
15 mL (1 tbsp.) tbsp. canola oil
10 mL (2 tsp.) tsp chipotle hot sauce like Tabasco
30 mL (2 tbsp.) tbsp. water
15 mL (1 tbsp.) tbsp. miso paste
15 mL (1 tbsp.) tbsp. honey
15 mL (1 tbsp.) tbsp. reduced sodium soy sauce
15 mL (1 tbsp.) tbsp. toasted sesame oil
2 mL (½ tsp.) tsp Sriracha hot sauce
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. white balsamic vinegar
10 mL (2 tsp.) tsp dried herbs Italian blend
2.5 mL (½ tsp.) tsp garlic powder
a pinch cayenne pepper flakes
60 mL (¼ cup) cup mango chutney
15 mL (1 tbsp.) tbsp. curry powder
15 mL (1 tbsp.) tbsp. canola oil
15 mL (1 tbsp.) tbsp. water
10 mL (2 tsp.) tsp chopped ginger canned or fresh
15 mL (1 tbsp.) tbsp. chopped fresh oregano
30 mL (2 tbsp.) tbsp. olive oil
lemon, zest and juice
1 small shallot, finely chopped
60 mL (¼ cup) cup maple syrup
15 mL (1 tbsp.) tbsp. mild smoked paprika
15 mL (1 tbsp.) tbsp. canola oil
10 mL (2 tsp.) tsp chipotle hot sauce like Tabasco
30 mL (2 tbsp.) tbsp. water
15 mL (1 tbsp.) tbsp. miso paste
15 mL (1 tbsp.) tbsp. honey
15 mL (1 tbsp.) tbsp. reduced sodium soy sauce
15 mL (1 tbsp.) tbsp. toasted sesame oil
2 mL (½ tsp.) tsp Sriracha hot sauce
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. white balsamic vinegar
10 mL (2 tsp.) tsp dried herbs Italian blend
2.5 mL (½ tsp.) tsp garlic powder
a pinch cayenne pepper flakes
60 mL (¼ cup) cup mango chutney
15 mL (1 tbsp.) tbsp. curry powder
15 mL (1 tbsp.) tbsp. canola oil
15 mL (1 tbsp.) tbsp. water
10 mL (2 tsp.) tsp chopped ginger canned or fresh
Directions
1Place all ingredients of selected marinade in a large re-sealable plastic bag. Seal bag and mix well, rubbing bag with your fingers.
2Wash and prep the selected vegetable according to the Vegetable Cooking Guide for the BBQ .
3Add prepped vegetables to plastic bag, seal , and mix , rubbing bag with your fingers to coat. Leave to marinate for about 4 hours.
4Preheat barbecue to high and clean grills thoroughly.
5Remove vegetables from marinade, place on grill, and barbecue according to cooking guide directions.
6If you have any marinade left over, add it to the grilled vegetables just before serving for maximum taste.
7View the Vegetable Cooking Guide for the BBQ
Disclaimer
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Personal Note
Personal Note