I love a big ole bunch of marinaded, grilled vegetables to be able to eat all week long. They are wonderful served hot off the grill (or out of the oven) and can be even better served chilled the next day, and the next… So grab a ziplock bag and your favorite marinade with your favorite veges and treat yourself! Here’s what I did…
Ingredients
- 2 packets Good Seasons Italian Salad dressing mix
- 1/2 cup of cider vinegar or balsamic vinegar
- 6 tablespoons water
- 1 cup avocado or olive oil
- 2 tablespoons hot pepper sauce (like Frank’s Original Red Cayenne Sauce)
- 2 tablespoons peanut butter (or other nut butter)
- 3 zucchini squash, cut into chunky rounds
- 3 yellow squash, cut into chunky rounds
- 1 turnip, quartered and then sliced in 1/4″ pieces
- 1 container of white whole mushrooms
- 5 carrots, cut in 1″ pieces
- 2 onions, cut into bite size pieces
In a large bowl, combine first 6 ingredients and whisk together well. Put an assortment of vegetables in ziploc bags and pour marinade over them. Shake well to distribute marinade all over vegetables. Put in fridge for a minimum of 2 hours or a maximum of 6 hours. If you still are not ready to cook them at the 6 hour mark, pour off marinade and keep vegetables in fridge. Empty the vegetable bags into a colander and let the marinade drain off. DO NOT RINSE MARINADE OFF, allow it to stay on vegetables. When it is no longer draining off, put vegetables in grill basket to put on a hot grill or on a sheet pan with sides (if using the sheet pan, preheat oven to 450-500 degrees). If grilling, cook for 35-50 minutes, stirring every 10 minutes or so until done. If using the oven, cook for 20 minutes at 450-500 degrees, toss well then turn the oven up to broil and broil for 4-7 minutes depending on how brown you want them.
