This is a good and very simple marinade for any vegetable and it holds up well with high heat and can be used to sauté or grill vegetables, although I prefer grilling. After moving here I’ve been faced with a lot of hurdles regarding cooking. I used to use my favourite HEB zesty light Italian dressing as a marinade, but after seeing the selection of salad dressings I’ve had to revert to my creativity for answers regarding marinating vegetables. You can make this ahead of time and keep in the fridge for up to 2 weeks.
¼ c olive oil
Juice of one lemon
½ red onion
3 garlic cloves
Couple handfuls of any herbs (I use parsley and sage, but coriander, basil etc will do)
½ tsp salt
Freshly ground pepper to taste
½ red pepper
Dice up garlic, pepper and onion into a fine dice, and mix everything together until incorporated (My trick is use a jar and just shake it all up when you’ve added all the ingredients).
Ideally marinade your veg an hour or two before cooking, although overnight wouldn’t hurt.
Suggestions of Veg: Mushrooms, corn on the cob, zucchini (courgettes), eggplant (aubergine), onions, peppers etc..