Vegan Barbecue: Veggie Marinade
Whether you're a vegan, veg-curious, or hosting some choosy guests, plant-based recipes abound for all social gatherings. We'll show you how to do barbecue season veggie-style, just in time for July 4th.
Tip #2: Eat your veggies.
Diners of the world: that smoked, charred taste isn't exclusive to meat and its analogues. And it goes without saying: vegetables are a must for any vegan grilling event. The flavors of veggies like corn, asparagus, and bell peppers are magically transformed over burning charcoal. You can also roast onions, portabella mushrooms, sweet potatoes, and eggplant over your grill. All you need is a good sauce.
You can buy a store-bought glaze or marinade, but here's a simple recipe that will enhance the flavor of any vegetables you choose to grill. Play around with the measurements if you so desire.
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 tablespoons agave syrup
- 2 tablespoons minced garlic
- salt to taste
Mix ingredients in a bowl and brush them onto veggies. Wrap vegetables in foil or place directly on top of grill. And remember that you can reuse that foil for the next batch.
Read more: Recipe for the Perfect (Kitchen Sink) Salad
--by Krislyn Placide / Image by iStock/MadCircles