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Grilled Vegetable Marinade

by Market Manager

This is a light, refreshing herb and vinegar marinade.

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp fresh chopped basil
1 tsp fresh chopped oregano
1 T minced garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
Zucchini, jicama, carrots, onions, mushrooms, eggplant, peppers… cut into thick slices or kebobs.

Directions

  1. Whisk together marinade ingredients.
  2. Arrange the vegetables in plastic container, pour the marinade over them, cover. Refrigerate for about 2 hours, turning vegetables once.
  3. Prepare your grill. Remove the vegetables from the marinade and reserve marinade for basting.
  4. Grill the vegetables over medium heat until tender, brushing them with the marinade constantly.
  5. Cooking times will vary depending on the vegetables you use.

Roasted Beets

by Market Manager

As served at the July 8th Market! Recipe adapted from Allrecipes.com recipe by Jenna Richards.

Ingredients

3 medium beets, sliced into rounds
1/3 cup balsamic vinegar
1 clove garlic, chopped
1 tsp cilantro, chopped
1/4 tsp onion salt
cracked black pepper to taste

Directions

  1. Combine vinegar, garlic, cilantro, salt and peper in a medium bowl.
  2. Add beet rounds and marinate at least 20 minutes.
  3. Preheat outdoor grill and oil the grate.
  4. Place some beets and some marinade in large piece of heavy aluminum foil; seal packet tightly.
  5. Place packet on grill over medium heat and cook 20 min until beets are tender.
  6. Remove beets from packet and place directly on grill for 2-3 minutes each side.
  7. Serve hot with your favorite cold beverage!