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Gretchen's favorite gluten-free marinade for grilled vegetables

Updated on March 4, 2014

Gretchen's favorite marinade for grilled vegetables

5 stars from 1 rating of Marinated and grilled vegetables

marinated vegetables

Prep time: 20 min
Cook time: 12 min
Ready in: 32 min
Yields: Serves 6-8

Marinated and Grilled vegetables

Nature's bounty at its finest!
Nature's bounty at its finest! | Source
Gathering all the ingredients
Gathering all the ingredients | Source
There is that strange kohlrabi thing again
There is that strange kohlrabi thing again | Source
Clean your vegetables well if you don't peel them.
Clean your vegetables well if you don't peel them. | Source
Keep chopping, you're almost done!
Keep chopping, you're almost done! | Source
Love those colors together.
Love those colors together. | Source
Ready for the marinade
Ready for the marinade | Source
Marinated and ready for the grill
Marinated and ready for the grill | Source
Heating the pan along with the grill insures a good carmelization for the vegetables.
Heating the pan along with the grill insures a good carmelization for the vegetables. | Source
Wow, there are a ton of vegetables. I will only grill half at a time.
Wow, there are a ton of vegetables. I will only grill half at a time. | Source
Stir a few times to make sure everything is getting grilled and not burned.
Stir a few times to make sure everything is getting grilled and not burned. | Source
Grilling half at a time also keeps the vegetables from steaming and getting limp. We love crisp and crunchy!
Grilling half at a time also keeps the vegetables from steaming and getting limp. We love crisp and crunchy! | Source
Get the plates ready honey! Oh and the camera!
Get the plates ready honey! Oh and the camera! | Source
I can't decide which photo I like best!
I can't decide which photo I like best! | Source
Can't wait to put down the camera and pick up the fork!
Can't wait to put down the camera and pick up the fork! | Source

Gretchen's favorite marinade for grilled vegetables

  • Marinade: one large glass measuring cup
  • 4 tablespoons mustard, gluten free, Dijon is nice but my favorite is German
  • 3 cloves garlic, minced
  • 5 tablespoons agave, or honey
  • 5 tablespoons soy sauce, tamari or Bragg's amino(use half that amount if using Bragg's)
  • 2 tablespoons peanut oil, canola or vegetable works fine too.
  • 1 teaspoon black pepper, freshly ground
  • 1 medium onion, chopped or wide sliced if doing kabob's
  • 1 medium zucchini or zucchini squash, chopped
  • 1 medium pepper, red, yellow or green, chopped
  • 1 medium kohlrobi, chopped
  • 1 8 ounce package mushrooms, cut in half, baby bella, button or shitaki

Gretchen's favorite marinade for grilling vegetables

  1. I start by knocking out the marinade first. Adding the first 6 ingredients into a glass measuring cup, not only aids in the measuring but it pours out cleanly. You can stir it all together with a fork, or, I like to mix it with a hand held blender. It really punches up the garlic flavor. Set aside the marinade.
  2. Chop all the vegetables and put them in a big bowl. Add the marinade. You can just put them on the grill from here or hold them until you are ready, covered and in the refrigerator for up to 12 hours.
  3. As you can see by my photos I grilled them all in a grill pan. If you are feeling motivated you can soak 12 skewers in water for 5 minutes and then make kabobs with the vegetables. Grill them directly on the grill top.
  4. I grill them for about 5 minutes on medium heat and then check to see if you need to stir the vegetables or rotate the kabobs. It can take up to 12 minutes for the vegetables to carmelize on all sides but still be crunchy.

Gretchen's favorite grilled vegetable marinade

The beauty of the recipe is it's versatility. You can use most any vegetable you found at the farmer's market that day and you can add your favorite fresh cut herbs to the marinade. This was my daughter's favorite when she was a little girl. She was like most young kids; she wasn't the biggest fan of vegetables. My guess in this recipe was she could pick what she liked when we made the kabobs, so her kabob was custom. She also had a sweet tooth and the agave satisfied that! Believe it or not she loved mushrooms as a little girl and still does. He husband tells me she makes a killer portabella burger, really, I wonder where she learned how to make those??

These vegetables can be the star of the show or a side dish. I made mine with farro (Italian barley). I made the farro in a mushroom broth. It's one of my favorite grains. It has a nice mouthfeel and it's so satisfying. I also tossed in the kohlrobi tops during the last 5 minutes of cooking. There was fresh picked corn at the farmer's market and of course my favorite veggie, the avocado. If I could just grow avocados, I would be the happiest girl ever!

Gretchen's favorite marinade

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    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      This all looks yummy..Always look for new vegetable ideas. and this is delicious looking.

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      You are too kind. I hope you enjoy it as much as Gretchen does!

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      The marinade sounds delicious as well as the veggies. I love all the photos which further enhances the whole process. Thanks for sharing all this and I am going to try this. Voted UP.

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