2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Vegetables can be marinated before or after roasting. We offer you recipes for both options and another more unusual cauliflower marinade.
If you want to taste the vegetables before roasting them, make the following marinade:
Marinade for vegetables with paprika
Necessary products: 4 tbsp. olive oil, 4 tbsp. balsamic vinegar, 2 tbsp. apple cider vinegar, 2 tsp. red pepper, black pepper, 4 cloves garlic, oregano
Method of preparation: All products for the marinade are mixed in a bowl (garlic is pressed), then pour the pre-chopped vegetables that you put in a bowl. It is desirable to have a lid for the bowl, because after pouring you need to pour the marinade everywhere in the bowl.
Our next suggestion is again for the marinade before baking / frying - for this recipe you will need 2 tbsp. white wine, soy sauce and balsamic vinegar, 1 clove garlic, 1 tbsp. dried basil.
Mix the products, mix well and pour over the vegetables, then store them in the refrigerator for five hours. Then fry or bake them.
You can also marinate the vegetables after they are grilled - pour the marinade over them while they are still warm, and leave them to cool and absorb the aromas of the marinade. You can make such a marinade with 3-4 tablespoons. olive oil, 1 tbsp. lemon juice, 1 tbsp. balsamic vinegar, 50 ml. soy sauce.
Mix the liquid spices and then add dried thyme, salt to taste, black pepper. You will also need two stalks of celery and three cloves of garlic - finely chop the celery and crush the garlic. When you remove the hot vegetables from the grill or grill pan, sprinkle them with celery and garlic, then pour the marinade over them.
Vegetables can also be topped with warm marinade, here's what you need for it:
Grilled vegetable marinade
Necessary products: 4 cloves garlic, 1 lemon, 3 tbsp. balsamic vinegar, black pepper, bay leaf, hot pepper, 1 tsp. coriander, 2 tsp. brown sugar, 3 tbsp. olive oil, salt
Method of preparation: Cut the garlic into two or three pieces and put it in a pan, pour olive oil. When it is fried, start adding the remaining spices - you only need the juice from the lemon. Bring the marinade to a boil and remove from the heat - pour it over the roasted vegetables while warm. It is good to leave the vegetables to marinate for about 3 hours.
Our latest suggestion is for cauliflower marinade. This recipe can be prepared as a side dish to heavier and fatty meats. For the marinade you need 2 tbsp. yogurt and cauliflower, 2 tsp. mustard, 2 cloves garlic, 1 tsp. red pepper, onion.
Cut the onion into slices. Cover the cauliflower well with it, then pour over the pre-made marinade. Pour the cauliflower, mix well and leave for about an hour in the refrigerator. Then drain the cauliflower from the excess marinade and bake.
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