Marinated vegetables are the way to the heart of even the staunchest carnivores. The first time my mom served them to my brother-in-law and husband, they couldn’t believe that they were piling second helpings onto their plate, especially when there were still burgers on the grill. It’s a versatile recipe that works with almost any veggie, and you can even change up the marinade if you so desire. The key is letting the produce soak up enough of the flavor so that it’s infused in every bite. You also want to make sure you balance your marinade so it’s not too acidic (which can make the veggies mushy) or sweet (which can make them burn). If you’re looking to add more vegetables to your diet, this is the method that’ll make it a pleasure instead of a chore.
Marinated Roasted Vegetables
Recipe from Justina Huddleston, Brit + Co
- 3 bell peppers, any color, cut into 1/2-inch strips
- 1 yellow onion, cut in large slices
- 1 bunch broccolini, thick lower stems removed
- 1 zucchini, cut into 1/4-inch medallions
- 1 small shallot, finely minced
- 5 cloves garlic, grated
- 1/2 cup soy sauce
- 1/2 cup honey or maple syrup
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- salt and pepper to taste
1. Wash and chop the vegetables.
2. Microwave the pepper strips for two minutes, and the zucchini and onions for one minute. This helps them absorb more of the marinade (skip this step for the broccolini).
3. Add the shallot, garlic, soy sauce, honey, balsamic vinegar, and oil to a mason jar. Screw on the lid and shake well until combined. Taste for seasoning and add salt and pepper as desired.
4. Place the vegetables in an airtight plastic container or zip-top container, then pour the marinade over them. Shake things up, and refrigerate for at least an hour and up to overnight before cooking.
4. You can sauté, grill, or roast the veggies. I like to roast them at 425 degrees Fahrenheit for 10-15 minutes, flipping them once halfway through cooking. Keep an eye on them so they don’t burn.
Once your marinated veggies are cooked, there are a ton of tasty ways to enjoy them. Use them to make a savory vegan crostini with cashew cheese and lemon zest, add them to a bowl of rice, toss with homemade pasta, or turn into a panini with some cheese and air-fried chicken tenders.
Get even more excited to eat your veggies by peeping the recipes on our Pinterest page.
(Photos via Justina Huddleston / Brit + Co)