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Gluten-free marinades - simple additions for big flavor

For a wonderful entree, use marinaded vegetables as a gravy substitute
For a wonderful entree, use marinaded vegetables as a gravy substitute
Leeanne Rebic Hay

Plain ingredients that are very high quality and/or are in season often are delicious in an unadorned presentation. In other words, if you have red ripe strawberries in the middle of the summer, you probably don't need to put whipped cream on them (but, you might want too...).

Often times certain foods can be enhanced with a marinade before cooking according to a recipe. Meats and poultry are the usual products that do well with a simple marinade.

For chicken: 1/4 cup fresh lemon juice, 1/2 cup of olive oil, salt and pepper, and a couple teaspoons of chopped fresh garlic add flavor to the chicken. Let it set for at least an hour in the fridge (overnight is even better), then when it is baked or grilled you will have a moist and tasty entree.

Interestingly, you can take the same marinade and use with cauliflower or broccoli florets. The only difference is, once the raw vegetable is tossed in the marinade, place it on a baking sheet and bake it immediately on 400 degrees for about 30 minutes. The harsh taste that these vegetables can have will be turned into a sweet flavor that pleases most diners.

By changing just one ingredient in the marinade (omit the lemon juice and substitute in balsamic vinegar), you can then take other vegetables like red peppers, zucchinis, and eggplant and turn them into a roasted side dish that also makes a great topping (or gravy substitute) for pre-made gluten-free veggie burgers (see this link for Dr. Praegers that cooks up a wonderful one:

With summer nearly here, enjoy the variety of seasonal produce and take it to the next level with a marinade.

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