Mediterranean Marinade
Save this recipe the next time you have mushrooms or veggies sitting in your fridge and you don’t know what to do with them. This has been one of my go to marinades for anything Mediterranean and I’m so excited to finally share this with you. The key with this marinade is to let the veggies soak for at least 30 minutes and to stir every occasionally to make sure everything is coated. I love to use this on large portobello mushrooms to top off bakes, salads, grains, you name it!
Another benefit of using a marinade for veggies is that it can be a healthy way to add flavor to your meals without adding extra calories or fat. By using healthy oils and avoiding heavy sauces or dressings, you can enhance the flavor of your veggies while keeping them light and nutritious.
Overall, using a marinade for veggies is a great way to elevate your vegetable dishes and make them more interesting and flavorful.
This recipe is:
so versatile and useful
perfect for all veggies
dairy free
gluten free
Refined sugar free
simple & easy
the best marinade ever!
Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this!
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Makes 8 oz marinade:
The Goods:
1/4 cup olive oil
1/4 cup Big Tree Farms coconut aminos
2 tbsp worcestershire
1 tbsp balsamic vinegar
1 tsp dijon mustard
2 tbsp pickled red onion juice
3 cloves minced garlic
1 rosemary sprig
1 lemon juiced
1/2 tsp flakey sea salt
1/4 tsp white pepper
The Method:
First off, simply make the marinade in a small mason jar with a lid by adding all your ingredients together and stirring until fully mixed. Use on your favorite veggies before you roast them in the oven or sauté on the stove top!
Best enjoyed within 7 days.
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