Universal Marinade and Grilled or Roasted Meat and Vegetables
Universal Marinade Grilled or Roasted Meat & Vegetables
About $3.26 per serving
3 tablespoons low-sodium soy sauce 2 tablespoons white or apple cider vinegar 3 cloves garlic (or 2 teaspoons) 1 tablespoon fresh grated ginger 1 tablespoon extra virgin olive oil
Combine all ingredients except oil in a bowl and whisk together. Slowly drizzle in oil, whisking continually to form an emulsion. (optional – you can also combine all ingredients in a food processor if you have one)
NOTE: this universal marinade is great on any type of meat and vegetables. To save time consider doubling the recipe and keep on-hand in the refrigerator.
MAKE TO TASTE: You can also make the marinade suit your palette: If you like zesty or citrus add a tablespoon of lemon or orange juice. If you like spicy add a teaspoon of red pepper flakes.
Roasted Meat and Vegetables
4 (4 oz) flank or sirloin steaks, boneless skinless chicken breasts, or pork chops – all visible fat removed
Add meat to ½ of marinade and marinate at least 2 hours or overnight in refrigerator
Mix and match 3-4 of the following (whatever is in-season and/or on-sale) to make a total of about 4 cups:
Yellow squash (sliced lengthwise ¼-1/8 inch thick)
Zucchini (sliced lengthwise ¼-1/8 inch thick)
Bunch green onions
Bell pepper, any color (seeded, cut into thick wedges)
Eggplant (sliced in to 1/8 inch discs)
Place vegetables in large bowl and toss with ½ of marinade and pepper to taste.
Prepare grill to high-heat. Grill meat to desired doneness (5-10 minutes per side). Let meat rest for 10 minutes to let juices redistribute before serving.
Grill vegetables, turning frequently until browned and crisp-tender (5-8 minutes).
Serve meat with vegetables.
If roasting in oven:
Pre-heat oven to 375 degrees. Place meat in 9x13 inch casserole dish. Cook for 20 minutes. Flip meat.
Spread vegetables evenly across a cookie sheet. Bake in oven with meat for another 20 minutes.
Remove meat from oven, let stand. Turn oven to low-broil and broil vegetables 3 minutes or until browned.
TIP: Go Vegetarian for a night and serve roasted vegetables over brown rice.