Grilled Vegetable Marinade

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Konditor

Senior Cook
Joined
Sep 28, 2004
Messages
153
Location
Northeastern Seaboard
The grilling marinade I use for portabello mushrooms & partially cooked vegetables such as zucchini, onion wedges, & red pepper slices:

6 fl. oz. vegetable oil
2 fl. oz. cider vinegar
1 clove garlic, minced
1 tsp celery seeds
½ tsp dry mustard
½ tsp salt
1 tsp granulated sugar, optional
freshly ground pepper, to taste

Combine all ingredients. Add vegetables and marinate, covered, in the refrigerator for 2 or more hours. Thread vegetables onto skewers, hollow side up, and place on hot grill; cook 5+ minutes, basting w/ reserved marinade. Do not turn the kebabs.
 

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