If you are a gardener then you know how many vegetables can attack you all at once in the summertime. We’re garden-sitting for my mother this weekend and she has the biggest garden in town. (OK, that’s not a fact but when you’re in there picking for an hour it surely seems that way.) I think many would agree that it can be a bit overwhelming at times to use all the veggies in different ways. I love summer vegetables in raw salads, cooked down into sauces, roasted, and on the grill. But I like to marinate any vegetable I’m grilling, otherwise all I can taste is grill. Today when I was prepping our veggie kebobs for tomorrow’s Fourth of July dinner I found myself with a lot of extra cut veggies. So I decided to turn them into the marinade themselves… my inspiration was that bottled Italian dressing that a lot of people use for quick marinades. I gotta say, I was impressed- It tasted just like it, but fresher. And better.
In my food processor, I put in my leftover yellow squash, bell peppers, mushrooms, garlic and onions with 2 garden tomatoes, a handful of fresh parsley, thyme & rosemary from our garden, the juice of 1 lemon, lots of salt and pepper, a couple TB’s of sugar, a splash of white vinegar, extra-virgin olive oil and several dashes of green hot sauce.
I just pulsed it until it looked like juicy confetti.
Then poured it all over my skewered veggies. Now they sit in the fridge until tomorrows grill feast.