Roasted Veggies with a Marinade

It's just crazy to make roasted veggies when it's so hot, but I did last week when it was cooler here. During the summer there are just so many wonderful things to roast. I suppose you could also marinate these and then put them on the grill. Just be careful with the mushrooms and asparagus if you grill them because they dry out so easily and are then not terribly appetizing. It may be a bit crazy to make these during a heat spell, but they are a delightful thing to eat when it's hot. We served them at room temperature and that was perfect.

You can use any mixture of vegetables that appeals to you. I used some of the yellow summer squash and the zucchini that are starting to be ready to harvest in our garden, plus veggies from the market including sweet onion, asparagus, whole mushrooms, and a mixture of red, orange and yellow peppers. The marinade includes balsamic vinegar, olive oil, garlic, mustard, herbs and spices. The easiest way to marinade them is to put the prepared veggies into gallon ziploc bags with the marinade, then turn them a few times so that they are fully marinated in the delicious, aromatic mixture.

A key thing when roasting...and grilling...is to keep the vegetables in a single layer and not too close together. A little room between pieces will let the heat circulate nicely so that you get that delicious browning. These can be served warm or at room temperature. Any leftovers are even better the next day as is, or folded into an omelette, into pasta or a pasta salad, or into rice.

Sweetie and I are doing fine, staying home most of the time although we take the dog into town to walk him near the Laguna, and trying to enjoy The Pause, as my brother calls the pandemic. Hope that y'all are staying safe and healthy!

Marinade for Vegetables for Roasting or Grilling

1 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dijon style mustard
salt and pepper to taste
1/2 teaspoon dry thyme
1 teaspoon chopped fresh rosemary
3 cloves garlic, minced
1 tablespoon Italian parsley, minced

Place all ingredients into a jar with a tightly fitting lid. Secure lid and then shake briskly until well mixed. Use as marinade for prepared vegetables. Place vegetables in a Ziploc bag, add marinade and seal bag. Shake bag gently to coat vegetables. Lay flat. After 1/2 hour, turn bag over. Lay flat. Repeat another few times. Remove vegetables from marinade before roasting in a 425 degree oven or on a hot grill until cooked through and with brown spots here and there. Serve warm or at room temperature.

Lovely Spring Lamb Marinade

We have been enjoying some great dinners but most of the food is the same as dishes that have been posted here before. The marinated lamb today was excellent and was served with fresh steamed corn on the cob and a big vegetable salad with field greens. On checking my recipe list I found that I haven't given you my lamb marinade (or if I have I can't find the post...so excuse me for being a forgetful biddy if it turns out this is a repeat). Sweetie loves this marinade! I've been making it pretty much like this for years and years and the flavor combination of the red wine, garlic, rosemary and mustard is a winner.

Yesterday we went to Matanzas Creek Winery, hoping to see their lavender fields in bloom. Looks like we are about two weeks too soon...lots of buds but few were blooming. They have acres and acres of blooms later this month and a big-deal Lavender and Wine weekend at the very end of June. Guess I could have put some lavender from my shrub into the marinade but didn't think of it...maybe next time.

Lamb in Red Wine Marinade


6 oz. dry red wine
2 cloves garlic, minced
1 tablespoon Dijon-type mustard
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
about 2 tablespoons fresh rosemary (OK if still on the stem)
1 lamb roast (we like a leg of lamb with the bone removed but this will work for lamb steaks and lamb rib roast, too)

Place all the marinade ingredients except for the rosemary in a large bowl and whisk to combine. Lay a gallon size zipper lock plastic bag in a large baking pan, carefully un-zip and place the rosemary and them lamb in the bag. Add the marinade. Close plastic bag. Let marinate at room temperature for an hour, then turn the bag over and let the other side marinate for an hour. If there is time, continue to marinate in the refrigerator, turning occasionally. Have never marinated the lamb for longer than 8 hours, but more might be OK.

Remove lamb from the marinade and discard the marinade. Grill the lamb on a prepared grill to the degree of pinkness you desire. Serve at once.

Happy Memorial Day

As we honor all of our military heros, both living and dead, from Colonial patriots to the brave men and women serving our country in far flung places around the world, we pray for peace in the world and for our warriors still fighting for our freedoms to return safely to their family and friends. That is the true reason for Memorial Day.

The popular reason is to have a cookout. In case you have not yet figured out your menu, or just want something tasty to grill another day, here is a light and flavorful marinade which is perfect for chicken, although it might work well with pork and maybe shrimp.

Lemonade Marinated Grilled Chicken
½ cup red wine vinegar
2 tablespoons mustard
2 tablespoons soy sauce
½ cup lemonade
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon dried thyme or 1 teaspoon fresh thyme
1 tablespoon fresh rosemary
black pepper to taste

Whisk ingredients together until blended. Add chicken thighs and/or chicken breasts and marinate in the fridge for 1 hour, turn pieces and marinate at least another hour.
Remove from marinate and discard marinade. Grill chicken over medium-high heat, turning at least once, until juices run clear when pierced with a sharp knife point.