Easy Vegetable Marinade for Roasted Vegetables

  • Author: Julie (PB Fingers)
  • Prep Time: 5 minutes
  • Cook Time: 15-35 minutes
  • Total Time: -26379051.233333 minute
  • Category: side dishes


Looking for a way to amp up the flavor of your favorite vegetables? This easy vegetable marinade works with almost any vegetable and makes the perfect healthy dinnertime side dish for a busy weeknight meal.


  • 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)


  1. 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.
  2. 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.
  3. Remove the vegetables from the marinade and spread vegetables out on a baking sheet sprayed with cooking spray. Season with additional salt and pepper.
  4. 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.