When I first began cooking for myself after college (you know, aside from microwaving Lean Pockets and quesadillas every night) I subscribed to a couple of food magazines, browsed around the internet for recipes began experimenting in the kitchen quite a bit. I found a love for creating delicious and healthy meals but when I began really cooking for the first time, I was incredibly intimidated! I’m pretty sure I had never even roasted a vegetable until after college (seriously!) and since I didn’t think I liked most vegetables, it took me a while until I began picking out new vegetables like rutabaga and okra to try at the grocery store.
I quickly realized that the preparation method makes a world of difference for many vegetables out there and, for the most part, I generally like vegetables a lot more when they’re roasted. Over the years, I’ve found tons of different ways to prepare vegetables to make them taste delicious but a vibrant and flavorful batch of roasted vegetables cannot be beat.
The recipe I’m sharing with you guys today is for a vegetable marinade I’ve been using for a while now that seems to work with almost any vegetable out there! I’ve used it on everything from Brussels sprouts and carrots to zucchini and green beans and absolutely love it. Of course the cooking time for the veggies will vary but the marinade stays the same across the board.
After you make this marinade once, you’ll quickly realize it’s such an easy one to eyeball and there’s plenty of room for error so measuring everything out won’t be a necessity after you’ve made it a time or two. Easy is the name of the game around here!
Easy Vegetable Marinade
- Fresh vegetables of your choice, chopped or sliced if large and thick (like zucchini or carrots) or whole if thin (such as asparagus or green beans)
- 1/4 cup coconut aminos or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger paste or minced ginger
- 2 cloves fresh garlic, chopped
- salt and pepper (to taste)
- Fill a gallon-size freezer bag about halfway full with vegetables of your choosing. Add remaining ingredients to the bag and toss to coat the vegetables in the marinade.
- Place the sealed bag into the refrigerator and space out the vegetables so they lay flat and soak in the marinade. Allow to marinate for 2-4 hours.
- Remove the vegetables from the marinade and spread vegetables out on a baking sheet sprayed with cooking spray. Season with additional salt and pepper.
- Roast vegetables at 425 degrees until they reach your desired level of doneness. The roasting time for your vegetables will vary depending on what vegetable (or combination of vegetables) you choose. Check your veggies and toss every 10-15 minutes. Please see recipe notes below for guidance!
- As you decide what vegetables you want to pair together, I recommend pairing similar vegetables together (such as broccoli and cauliflower or carrots and sweet potatoes) to keep roasting times easy and consistent, as some vegetables will be done much faster than others. I typically roast my vegetables at 425 degrees and find that thin/soft vegetables like green beans, asparagus and zucchini are done the fastest (often within 15 minutes) while potatoes, carrots and butternut squash can take 25-45 minutes, depending on how small or large you slice them.
- For the zucchini and portabella mushrooms seen in this post, I roasted the vegetables at 425 degrees for 15 minutes. I roasted the carrots and sweet potatoes at 425 degrees for 35 minutes.
- When you initially make this marinade, you may not think that there is enough liquid in the bag but once you toss the veggies and lay them out flat to marinate in the fridge, you’ll see the marinade goes a lot further than you might think!
- Though I typically use this as a marinade for roasted vegetables, it still tastes great if you choose to sauté your veggies or throw them on the grill. (I definitely recommend trying it out on some grilled zucchini and bell peppers this summer!)
- The marinade also works well on chicken, pork and steak.