Hello summer, and thank you Suzie for the wonderful vegetable marinade recipe. Suzie is a childhood friend of my daughters and turns out she is a foodie, just like a lot of us. She sent me a Facebook message saying she had a recipe for me to try and you know I can’t pass up a chance at something new!
In her message, Suzie said that she had tried this with different veggies, and it was really good with asparagus and mushrooms. I scoured the contents of our refrigerator and found a couple sweet peppers to use up, then took a trip to the grocery. I found some small portabella mushroom caps, sugar snap peas, and a head of cauliflower. You can use about any vegetable with this marinade and try a variety of cooking methods. I decided to oven roast the peppers, mushrooms, and peas. Then I pan seared the cauliflower. You could also skewer the veggies and grill them, or make up foil packs to steam grill them. (I’ve got to try that myself). What is nice about a vegetable marinade is that you can strain off the marinade and heat it up to use as a dipping liquid. If you make some kabobs for the grill, you can baste them with the reserved marinade.
Try this out. It has a sweetness that is balanced with just the right amount of soy and ginger, finishing with a slight pepper bite. I served it with pan grilled chicken breast and basmati rice. I heated up the reserved marinade and used it to drizzle over the veggies and rice.
Thanks Suzie for the great recipe!
- 1/3 cup honey
- 1/4 cup dry white wine
- 3 minced garlic cloves
- 2 TB soy sauce , (I used Bragg's liquid aminos)
- 1 1/2 tsp fresh ground pepper
- 1 tsp sea salt
- 1 tsp ground ginger
- Mix all ingredients in a medium bowl
- Cut vegetables to desired size and place in a zip lock one gallon bag, (8 to 10 cups)
- Add the marinade, seal and turn to coat all the veggies
- Refrigerate for 3 or 4 hours before using
- Strain off the marinade, reserving for later use