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Wildwood BBQ's Vegetable Marinade

Wildwood BBQ's Vegetable Marinade

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Grilled Veggie Marinade

This quick and easy marinade is great for grilling vegetables, and also works well with chicken or skirt steak.


  • 3/4 Cups balsamic vinegar
  • 3/4 Cups olive oil
  • 3/4 Cups honey
  • 1 Tablespoon Kosher salt
  • 2 Teaspoons freshly ground black pepper
  • 3 Tablespoons chopped flat-leaf parsley


Whisk all of the ingredients together and add to veggies. Let the vegetable marinate for at least 1 hour.

Nutritional Facts


Calories Per Serving133

Folate equivalent (total)1µgN/A

Herb Marinated BBQ Vegetables (Vegetable Barbeque)

Herb Marinated BBQ Vegetables (Vegetable Barbeque) is a quick and easy recipe to make! Pair your bbq vegetables with a grilled meat and you have a full meal straight off the grill! This recipe is low carb, sugar free, and keto friendly.

The Best Grilled Vegetables Marinade

Include fresh summer vegetables in your family’s rotation of easy weeknight dinners with our recipe for the Best Grilled Vegetables Marinade.

This is a great side dish for using that bounty of summer produce from your garden or farmers market. You can grill just about any hearty seasonal vegetables you’ve got available!

You won’t believe how simple it is to whip up a zesty, tangy, bright and bold grilled veggie marinade in just minutes. I dare say that these marinated vegetables will wind up being the star of your meal…

Recipe Summary

  • 1 small eggplant, cut into 3/4 inch thick slices
  • 2 small red bell peppers, seeded and cut into wide strips
  • 3 zucchinis, sliced
  • 6 fresh mushrooms, stems removed
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup coarsely chopped fresh basil
  • 2 cloves garlic, peeled and minced

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Vegetable Kabobs

Yield: 6 servings

prep time: 25 minutes

cook time: 10 minutes

total time: 35 minutes

These marinated fresh veggie kabobs are packed with tons of flavor – perfect as a healthy side dish to any meal!


  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

For the marinade

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.


*These can be grilled over medium high heat, about 5-6 minutes per side.

21 of the best barbecue rubs and marinades

If you want to take your barbecue to the next level, you’re going to need some top quality dry rubs and marinades. Read on for our favourite recipes and get ready to maximise your meats.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

If you feel like you’ve got the basics of barbecue down, and you’re looking to take your grill game to the next level, rubs and marinades are a great way to bring even more flavour to the table. Don’t get us wrong, sometimes all you need to get the best out of your meat is salt, pepper, glowing hot coals and a bit of smoke – but if you’re ready for something a little more experimental, you’ve come to the right place.

First though, a bit of science. Though rubs and marinades both add flavour to your meat, they do so in rather different ways. Marinades are generally designed to tenderize meat as well as adding flavour – they often contain some kind of acid that helps to break down the tougher proteins, and the longer you leave the meat marinating, the more tender it’ll become. Rubs meanwhile don’t tenderize in the same way, but they will add direct flavour to the outside of your meat, and they’ll create a delicious crust as you cook, adding texture and flavour to your final dish. That crust also hardens and helps to protect the meat inside, keeping it moist and juicy.

So, whether to rub or marinade? That’s up to you. Consider the meat you’re dealing with, what flavours you want to use and what you want the final product to look like. We’ve rounded up twenty-one of our favourite barbecue rubs and marinades for guidance – both in terms of flavour and method – to help you up your game before your guests arrive. Scroll down and take a look!

Grilled Vegetable Kabobs

Grilled Vegetable Kabobs | Brand New Vegan

Let’s start with the Marinade.

In a small bowl whisk together some Balsamic Vinegar, Dijon Mustard (I love Jack Daniel’s Horseradish Mustard), Lemon Juice, Maple Syrup, Onion Powder, Basil, and Garlic.

Bring that to a slow simmer and cook until it’s reduced just a bit. Meanwhile, let’s chop some veggies and yes, I used Potatoes.

(Note: Use the little Baby Potatoes if you can. Otherwise, you’ll want to pre-cook the potatoes just a little so they’ll finish cooking on the grill).

I also used Mushroom Caps, Cherry Tomatoes, Green & Red Bell Peppers, Onion, and Pineapple. Zucchini and Eggplant would work too. Just try to chop everything to roughly the same size so they cook evenly.

Toss all these in a bowl and add the marinade. Cover and give it a little shake to make sure everything is coated and set aside.

Also, if you’re going to be using wooden skewers for your kabobs, now would be a good time to soak them in cold water.

Ok guys, this is the point where you grab that cool adult beverage (if that’s your thing) and go fire up that grill!

Obviously, you’re not going to need a monster grill like this one. (I wanted a charcoal grill and after 7 stores it was either this one or one of those cheap ones that only last about a year)

Charcoal or gas – whatever you have – now is when you get it ready as you’re marinating your veggies. Be sure and give that bowl of veggies a shake occasionally to make sure everything is covered in the marinade.

Don’t have a grill? No worries. I cooked mine on a grill, but you could use a grill pan on the stove, a George Foreman electric grill, or just roast these in a hot oven. Whatever you got.

Once the grill (or whatever cooking vehicle you’re using) is ready, let’s assemble our skewers.

Skewer your marinated vegetables on either metal or wooden skewers and place them on the grill. Save any leftover marinade for a basting sauce as you cook your kabobs.

I placed mine over direct heat for just a minute or so (to get those yummy grill marks) and then moved them over to the indirect side to finish cooking. (I placed my hot coals on one side of the grill for direct heating, and left the other side empty for indirect heating)

It will only take about 8-10 minutes total to cook your Kabobs. so watch them carefully and baste often.

That’s it! I also roasted an ear of corn for the wife and I and it was fabulous. SO sweet and juicy. If you haven’t tried my Corn Butter on freshly roasted ears of corn, you’re really missing out.

Hope you enjoy my new Summertime Series.

Be sure and leave those comments and we’ll see you next week for another yummy recipe.

What is better a grill basket or skewers for grilling vegetables?

A grill basket and skewers serve different purposes in grilling. A grill basket is nice because it protects the vegetables more from getting burned. You an also dump the vegetables into the grill basket, and stir them easily so they cook uniformly.

Skewers are good so flavors cook into each other. Onion slices can help add their flavor to the vegetables they are next to on the skewer. Skewers also are easier to serve. If you use skewers, make sure to soak the wooden skewers in water for 15-30 minutes so they don't burn!

Recipe Summary

  • ½ cup thickly sliced zucchini
  • ½ cup sliced red bell pepper
  • ½ cup sliced yellow bell pepper
  • ½ cup sliced yellow squash
  • ½ cup sliced red onion
  • 16 large fresh button mushrooms
  • 16 cherry tomatoes
  • ½ cup olive oil
  • ½ cup soy sauce
  • ½ cup lemon juice
  • ½ clove garlic, crushed

Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.

In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.

Preheat grill for medium heat.

Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.


I love this just as it is - tart, tangy and fresh! I will use this one a lot!

I liked and will use this marinade again. It has a fresh taste and would be good sliced on a platter of pasta.

OMG! You haven’t lived until you try fresh shrimp lightly sautéed in this marinade. It is awesome for chicken but try it with fresh shrimp!

How long would you marinate boneless skinless chicken thighs in this?

This is a great marinade for fish. I used it on Cod and was full of flavor. I grow fresh herbs during the summer and I used all herbs listed from my garden. Amazing.

Outstanding! As others mentioned, I did use this as the salad dressing in addition to the marinade for the grilled chicken breast salad I made. Just wonderful. I used some lemon zest in the mix along with the juice and a little sugar.

My brother-in-law introduced me to this marinade, and we love it. We’ve mostly used it on chicken thighs, but is good on any meat. We don’t find it too tart at all, but I’d be willing to try adding soy sauce, sugar, etc as others have suggested for a different flavor.

loved it I used all fresh herbs from my garden I used about 8 different kinds. As others stated I added a teaspoon of sugar and some Dijon mustard . would even love to make this in to a salad dressing that's how good it was

I created an account on Epicurious just so I could leave a review for this recipe. It was absolutely delicious! Following the comments from other posts, I added a tbsp of sugar and 1 tbsp of red wine vinegar which added a subtle sweetness to the wonderful herb and lemony flavor. I am going to make it again today!

This marinade is delightfully fresh. I found it a bit too tart so I added a bit of turbanado sugar to balance it out. Scrumptious!

Delicious! Light, fresh, great for chicken and for veggies. I added a diced onion and a tablespoon of raw sugar (turbinado)to even out the taste. The end result was surprisingly flavorful for such a simple marinade. Delicious!

a classic marinade, not over powering, very subtitle and subdued but with remarkable notes of flavor. a note to the preparer: fresh garlic is a must. if you think you can get away with crushed prepared garlic you will be disappointed.

I add 1 tablespoon balsamic and a scoop of Dijon mustard for more zip and complexity, whisk til creamy, then use as a marinade atop grilled veges (zucchini, portabello mushrooms, Japanese egglplant, etc.) as well as for meat - try slathering a bit on salmon before covering with lemons and BBQing in foil. Delicious.

This is an exceptional marinade. I've used it twice now on the BBQ, once on sirloin steaks and again on chicken drumsticks. The steaks were perfectly tenderized and the chicken was crispy and juicy. So quick and easy to make with whatever herbs you have on hand - and best of all DELICIOUS results - that I'll definitely be making this over and over again.

Forgot to add the four forks. most important part! :)

Best damn piece of chicken I've ever had, and I've had lots of pieces of chicken. Four forks.

My family and our guests enjoyed this marinade on chicken and veggies that we grilled. One of our guests had a wheat allergy, and I had a difficult time finding a store bought marinade that didn't contain wheat. So I found this recipe and it was delicious! Nonetheless, my husband is from Nigeria and prefers bolder flavors -- this one is very light, summery, and wonderful, but not our all time favorite.

this is a wonderful change from the usual marinades that I use. This is very light, summery, and Mediterranean. I use a little extra lemon zest and lemon juice. It's excellent with chicken.

This recipe is very quick and easy to make, and everyone loved the steak I marinated in it.

It's true all about this one. Easy and i always get good reviews

The title says it all. Great tasting marinade that is siimple tomake.

all true things, this is the bomb. made the best marinade for salmon kabobs, overall party pleaser for my bbq party.

I love this marinade!! It's very versatile depending on what you are cooking and what herbs are handy. I sometimes use lime juice and zest with lots of cilantro and basil. FABULOUS.

I've been making this for over a year. I use it mostly on chicken breasts. I have an herb garden, so I grab parsley. and normally basil, oregano and rosemary. Whatever needs cutting! I have a Food Saver and use the marinating container. In just 1/2 hour it tastes like it's been marinating for hours.

We have used the marinade for over a year now. It is delicious and light. Our favorite use it to marinade a chicken breast, then grill it, and cut it up for chicken caesar salads.


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