Monday, April 1, 2013

orange marinated grilled vegetables great for spring or summer

orange marinated veggies

These is a quick an easy addition to any BBQ, picnic, holiday, party, dinner, whatever. And the leftovers are flavorful and delicious try it in a hot or cold whole wheat/brown rice wrap with fresh sprouts, and greens. Or over a hot bed of quinoa, toss with hot pasta with some salt, olive oil, and red pepper flakes, the possibilities are endless!!

For this recipe I used:

  • 1 red bell pepper
  • 2 yellow squash
  • 2 zucchini
  • 1 organic sweet onion
  • approx 30 organic grape tomatoes
  • Orange muscat champagne vinegar ( you can find this at Trader joe's)
  • Sunflower seed oil ( you can also use grapeseed oil, I do not reccommend vegetable oil because it is mostly GMO, and olive oil turns carcinogenic {cancerous} at thigh temperatures)
  • sea salt
  • thyme
Wash all your veggies well with water and all natural veggie wash (or vinegar). Rinse, and dry.
Cut them all to be about the size of the tomatoes. If your grilling them, soak the skewers in water for at least 45 minutes prior to grilling.
For the marinade, Use about 4 tablespoons vinegar, and 3 tablespoons oil. Or whatever you want.. I very very very rarely measure, Sometimes when I bake, but not very often in cooking. Add a few dashes of sea salt, a dash of thyme, and pepper if you want..
Stir it up and taste. Too bland? more salt and vinegar
too acidic? more oil.
Once your marinade is ready pour over your cut veggies and marinate on the counter for an hour or so.

Next, decide if your grilling or roasting. Grilling is a little quicker, but the veggies need to be watched, and turned more often.
If your grilling you can skewer them or use a vegetable basket for the grill. Try to have the vegetables organized by size so they cook evenly.

Grilling on high takes approx 10-15 minutes, roasting at 400 degrees F will take about 30 min.
Both methods require turning the veggies.

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