Visiting the farmers' market inspired grilled vegetables for dinner, but I wanted to do something more exciting, so I made this pretty darn delicious marinade. Part of the reason I wanted to marinate the veggies is that Official Taster and I don't always see eye to eye on which vegetables taste good. Mostly he likes things that I don't, like eggplant. and squashes. So I'm hoping this concoction (I'm writing as it's working it's magic) will help me....appreciate....the yellow squash and Japanese eggplant we picked up this afternoon. Also included: tofu, green pepper, and onion. I'll add in heirloom cherry tomatoes when we skewer everything.
As usual, please consider this recipe to be a guide, not anything set in stone. However, I would keep the proportion of oil to vinegar at about 2:1. I used avocado oil because we had just enough left, I think it works better for the high heat of grilling than olive oil, and it's something pretty readily available here in Southern California. Certainly olive oil would also work. I really like balsamic vinegar, so I chose that, but rice, wine, apple cider, etc vinegar would also work, as would lemon, lime, or another citrus juice. It just depends on what flavor you're aiming for. Fresh herbs are also up to you. I happen to have some basil growing outside my front door, so that's what I picked. Maybe later in the summer when I have more mature plants I'll try my rosemary. Also, I really like garlic, so if you don't like it as much, lessen the amount you use, because, as written, this is very garlicy.
1/2 C avocado oil
1/4 C balsamic vinegar
8 cloves of garlic
1/4 C loosely packed basil leaves
salt and fresh ground pepper
Smoosh, chop, dice, or press your garlic. Chop or tear up the basil. Combine all ingredients, preferably in a jar with a lid so you can shake them up well.
Pour over veggies, and let them marinate for a while. Stir occasionally.
Because I'm not marinating meat, I can use the marinade again while the veggies are grilling by brushing it over them, and again over the rice I'm serving them with.