Make Your Vegetables 100 Times Tastier with These Marinades!

Vegetables

Vegetables can be marinated before or after they're roasted. Check out these recipes for both methods, as well as a more unusual marinade for cauliflower.

If you'd like to flavor your vegetables bore you roast them, make the following marinade:

Vegetable Marinade with Paprika

Ingredients: 4 tbsp olive oil, 4 tbsp balsamic vinegar, 2 tbsp apple cider vinegar, 2 tsp paprika, black pepper, 4 garlic cloves, oregano.

Preparation: Mix all of the ingredients (press the garlic) in a bowl, then pour this over the pre-chopped vegetables in another bowl. It's best if you have a lid for the bowl because you need to distribute the marinade well in it after you've poured it in.

Our next proposal is for another marinade to use before roasting/frying. For it you will need 2 tbsp white wine, soya sauce and balsamic vinegar, 1 garlic clove, 1 tbsp dried basil.

Mix the products, stir well and pour it over the vegetables, then put them in the fridge for 5 hours. Fry or grill them after.

You can also marinate the vegetables after you've grilled them - pour the marinade over them while they're still warm, leave them to cool a bit and absorb the aromas from the marinade. You can make another marinade with 3-4 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp balsamic vinegar, 3 1/3 tbsp soya sauce.

Mix together the liquid ingredients and then add dry thyme, salt to taste, black pepper. Plus you'll need 2 bunches of celery and 3 garlic cloves - chop the celery finely, mash the garlic. Once you remove the hot veggies from the grill or grill pan, sprinkle them with the celery and garlic, then pour on the marinade.

Vegetable Marinade

Another option is to pour a hot marinade over your vegetables, here's what you need for it:

Marinade for Grilled Vegetables

Ingredients: 4 garlic cloves, 1 lemon, 3 tbsp balsamic vinegar, black pepper, bay leaf, 1 chili pepper, 1 tsp coriander, 2 tsp brown sugar, 3 tbsp olive oil, salt.

Preparation: Cut the garlic cloves into 2-3 pieces each and put them in a pan, pour on the olive oil. Once fried a little, begin adding the rest of the spices - you only need the juice from the lemon. Leave the marinade to come to a boil and remove from the stove - pour it over the roasted vegetables while still warm. It's best to leave the vegetables to marinade for about 3 hours.

Our last recipe is for a cauliflower marinade. It works well as a garnish for heavier and fattier meats. For it you will need 2 tbsp yoghurt and cauliflower, 2 tsp mustard, 2 garlic cloves, 1 tsp paprika, 1 onion head.

Cut the onion into slices. Cover the cauliflower well with them, then pour on the marinade that you've mixed together beforehand. Once you've poured it onto the cauliflower, leave it in the fridge for about 1 hour. Then drain the cauliflower from the excess marinade and bake.

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