How to Marinate Roasted Vegetables

If you have tried marinating roasted vegetables and have been disappointed in the flavor, you probably made the common mistake of marinating them before you roasted them. Unlike meats, which are tenderized and flavored by steeping in marinade before they are cooked, veggies do best if they are roasted first and marinated afterward. The roasting process softens the veggies making it easy for the marinade to penetrate the flesh and work its magic.

Choose a Marinade

There are many commercial marinades available in the grocery store, but you don’t need to buy marinade. You can make your own and tailor it to your individual taste.  Marinades are made from acidic liquids, such as lemon juice, vinegar, or wine and oil.  Herbs and spices are added for flavor.

How to Make Your Own Marinate

The secret to making your own marinade lies in the ratio of oil to acidic liquid. You will need twice as much oil as vinegar or wine when making a marinade. You can then add minced onions, crushed garlic and fresh or dried herbs to the mixture to create your signature flavor. Set the marinade aside, as you will use it after roasting the vegetables.

Prepare the Veggies for Oven Roasting

Wash and pare the veggies and cut them in bite size pieces. If you are roasting several vegetables together, cut the harder veggies (like carrots) into smaller pieces so that they will all cook in the same amount of time. Alternately, add softer veggies, like tomatoes, peppers and mushrooms during the last 10 minutes of roasting.

Coat the Veggies with Oil

Even though you have oil in your marinade, you also need to coat them in a light layer of oil before roasting them. The oil seals in moisture and keeps your vegetables from drying out during roasting. It also encourages caramelization as the starches and sugars in the veggies break down during cooking and combine with the oil to create golden brown veggies brimming with flavor. This brings out the natural sweetness of your vegetables.

Roast the Vegetables

Place the vegetables in a large baking pan and spread them out over the bottom. Roast them in a 450-degree (F) oven for approximately 20 to 30 minutes or until the veggies are fork tender. Stir or turn the veggies when the bottoms begin to brown to ensure even browning. Remove quick-cooking veggies when they are done and allow the others to continue roasting.

Marinate the Roasted Vegetables

Pour the roasted vegetables into a glass or plastic bowl. Metal containers may react with the marinade and cause off colors or flavors.  Pour your marinade over the vegetables and stir to make sure all sections are coated with the marinade. Allow them to steep in the marinade for at least one hour.

Reheat Marinated Vegetables Before Serving

Pour off any excess marinade and reheat the veggies in the oven or on the grill. Serve with meat or poultry or make the veggies the main course. You can also serve the veggies cold as a side dish or for a quick lunch on hot summer days.