Prep 1 hr
Cook 45 mins
That's right! I wanted a marinade for raw, semi-peeled veggies, so I worked on it for a few weeks, trying this and that, and I'm very pleased with the final result. This makes a very delicious and different sort of side dish for supper. So far, my friends and family who have tried these veggies have universally opted for second helpings. Potatoes carrots, endive, onions, mushrooms, cauliflower florets, Brussels sprouts, and broccoli all work well. Prep time includes marinating time. I hope you like it too!
- 1⁄2 cup soy sauce
- 2 teaspoons yellow mustard
- 1 teaspoon garlic salt
- 1⁄8 cup malt vinegar (or cider vinegar)
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon chicken bouillon powder, tomato-type if possible (Mexican isle at store)
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 2 lbs vegetables, raw, cut into large chunks (your choice)
- Mix together all ingredients except vegetables.
- Pour the dry, large (1 1/2" - 2") vegetable chunks into a large mixing bowl and pour the marinade over them. Blend and allow the veggies to marinate for one hour at room temperature.
- Lay out the vegetables (with whatever marinade tags along with them) in a large casserole dish and bake in a pre-heated 375-degree F. oven for 45 minutes.