Grilled Veggie Skillet/ Kabob Marinade
1/4 cup Bragg’s liquid Aminos or Tamari
3/4 cup Olive Oil
1 tablespoon dry mustard
2 teaspoons sea salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon raw honey or raw agave
1/4 cup pineapple juice (if you have it, otherwise you can leave out)
MARINADE: Blend all ingredients together
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour or you can use immediately if you don't have the time, I have had success both ways.
You can cook this up in a skillet, lid off until veggies become soft and somewhat carmalized, or arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
My favorite veggies to use: Potato's, summer squash, red pepper, green pepper, onion, pineapple, cherry tomatoe's.
Honey-Lime Marinade
3 Tbsp. Braggs Liquid Aminos or Nama Shoyu
2 Tbsp. Raw Honey
1 Tbsp. Olive oil
Juice of 1 lime
2 garlic cloves, minced
red pepper flakes to taste
1-2 tsp. Siracha (optional)
2 Tbsp. fresh cilantro
Combine and marinate for at least an hour
Before assembling skewers, soak sticks for 5 minutes in water
so that they will not burn.
*** You can also throw the marinade and veggies in skillet and
make a saute or use it as a salad dressing ***
1/4 cup Bragg’s liquid Aminos or Tamari
3/4 cup Olive Oil
1 tablespoon dry mustard
2 teaspoons sea salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon raw honey or raw agave
1/4 cup pineapple juice (if you have it, otherwise you can leave out)
MARINADE: Blend all ingredients together
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour or you can use immediately if you don't have the time, I have had success both ways.
You can cook this up in a skillet, lid off until veggies become soft and somewhat carmalized, or arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
My favorite veggies to use: Potato's, summer squash, red pepper, green pepper, onion, pineapple, cherry tomatoe's.
Honey-Lime Marinade
3 Tbsp. Braggs Liquid Aminos or Nama Shoyu
2 Tbsp. Raw Honey
1 Tbsp. Olive oil
Juice of 1 lime
2 garlic cloves, minced
red pepper flakes to taste
1-2 tsp. Siracha (optional)
2 Tbsp. fresh cilantro
Combine and marinate for at least an hour
Before assembling skewers, soak sticks for 5 minutes in water
so that they will not burn.
*** You can also throw the marinade and veggies in skillet and
make a saute or use it as a salad dressing ***