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Vegetable marinade – for grilling or frying

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Ingredients for 4 servings:

  • 150 ml olive oil (depending on the amount of vegetables
  • ½ lime(s) or 1/4 lemon
  • 20 ml broth
  • salt and pepper
  • Parsley or rosemary and thyme

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Marinade for pickling vegetables

First, juice the lime/lemon, then mix in the salt, pepper, and herbs (the acid dissolves the salt better). Then stir in the stock. Then, slowly add the oil, stirring constantly. This helps the marinade emulsify better. Simply place the vegetables in the marinade and mix them in a little to ensure they are all coated. Spring onions, bell peppers, cherry tomatoes, eggplant, and zucchini are great vegetables to use. The vegetables can stay in the marinade for up to 2.5 hours. I marinate vegetables before grilling and sometimes let them sit for 30 minutes. That’s enough time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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