Marinades to Grill Vegetables

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Basic with variations:

asian, italian, sw

 

 

* Exported from MasterCook *

 

Asian Flavors Marinade to Grill Vegetables

 

Recipe By :Susan Belsinger

Serving Size : 4 Preparation Time :0:00

Categories : Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons grated fresh ginger root

1 piece lemon grass (3-inch) -- finely sliced

2 teaspoons sesame seeds

1/2 cup basic marinade

 

Stir all the ingredients together.

 

 

Source:

" Herb Companion, Jun/Jul 1999 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 9 Calories (kcal); 1g Total Fat; (73% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Marinade to Grill Vegetables

 

Recipe By :Susan Belsinger

Serving Size : 8 Preparation Time :0:00

Categories : Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup tamari soy sauce

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 cup water

2 cloves garlic -- finely minced

Freshly ground pepper

 

In a lidded jar, shake all the ingredients* well until they are well blended.

 

*Add pepper and garlic to taste.

 

Makes 1 cup, enough to marinate two batches of vegetables.

 

TIP: Adding herbs to the Basic Marinade gives distinctive flavors to your

grilled vegetables. Belsinger often divides a batch of Basic Marinade in half

and make two different variants. See Italian-Style Marinade, Southwestern

Marinade, and Asian Flavors.

 

 

Source:

" Herb Companion, Jun/Jul 1999 "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 67 Calories (kcal); 7g Total Fat; (87% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 503mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : This simple marinade keeps in the refrigerator for a month if herbs or

garlic are omitted; otherwise, use it within 10 days. Vegetables may be

marinated for from 1 to 24 hours. The longer you leave them in the marinade, the

more flavor they will absorb. Belsinger uses a glass 9-by-13-by-2-inch dish; you

may alternatively use a stainless steel dish. Cover the dish with plastic wrap

and keep refrigerated or in a cool place; turn the vegetables occasionally. If

you are in a hurry or decide to grill at the last minute, just toss the marinade

with the prepared vegetables and then brush on more as they cook.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Italian-Style Marinade to Grill Vegetables

 

Recipe By :Susan Belsinger

Serving Size : 0 Preparation Time :0:00

Categories : Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon roughly chopped oregano leaves

1 handful fresh basil leaves -- chiffonade

1/2 cup basic marinade

 

Stir the herbs into the marinade. For a more robust flavor, omit the basil and

lay 3 or 4 sprigs of fresh rosemary in the dish with the vegetables; pour the

marinade over all. You may also add 1 tablespoon tomato paste; it’s especially

good with eggplant and onions.

 

 

Source:

" Herb Companion, Jun/Jul 1999 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 14 Calories (kcal); trace Total Fat; (23% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 1016 0 0

 

 

* Exported from MasterCook *

 

Southwestern Marinade to Grill Vegetables

 

Recipe By :Susan Belsinger

Serving Size : 4 Preparation Time :0:00

Categories : Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 fresh sage leaves -- or more

1 handful fresh cilantro leaves (optional)

1/2 teaspoon cumin seed -- roasted and ground

1 fresh chopped chiles -- or more

or red chile flakes -- to taste

1/2 cup basic marinade

 

Stir the herbs and cumin into the marinade. You may substitute 6 4-inch sprigs

of thyme or 1 teaspoon crumbled dried leaves for the sage.

 

 

Source:

" Herb Companion, Jun/Jul 1999 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1 Calories (kcal); trace Total Fat; (44% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 2130706543 0

 

 

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