Who says non-meat eaters can’t have any fun with a grill? The culture of barbecue may be obsessively carne-centric, but I’ve known many a vegetarian who can perform magic with hot coals, some sauce and a squash. I’ve thrown together plenty of vegetable marinades in my day, here are a few of my favorites. The chemistry is simple–mix the marinade up and let your vegetables marinate in a shallow dish from between 30 minutes to an hour before grilling. For larger quantities, double the ingredients.
Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes
Asian
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
Brown Sugar & Bourbon
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon brown sugar
1 teaspoon cayenne pepper
Lemon & Garlic
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon minced garlic
Salt and freshly ground pepper to taste
Maple & Wasabi
2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon wasabi
Related
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Grilled Corn
Make Your Grilling Greener,
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