Need a good veg. marinade

[elfinbaby]

I went to a Mex. rest. recently and had the grilled vegetables (not grilled) and they were so good. I've been craving them ever since. It was just sqash and zukes in a marinade but I'm new to marinading:p Does anyone have an awesome vegetable marinade recipe? I think I'm going to get a couple of orders of the grilled vegetable w/o the grilling tonight.

Thanks!!
April

PS I have Alissa's book and a few others - mostly mushroom marinades is what I've found. I'm looking for sqash, zukes, etc.

[Veganforlife]

Check this out:

FILLING:
Marinade Portabella strips, red onion strips, and bell pepper strips in a lot of olive oil (I saved the bag), some Braggs (if you use it), a bit of sea salt (more if you use no Braggs) and like 3 Tbsp Taco Seasoning and a TON of Cumin. I didn't use enough, then added like another 1/2 cup (Note: I used 1 1b ginormous red onion, 3 sizeable portabellas, and 1 giant pepper. It made enough for like 10 FAT, FILLING Fajitas. I probably used 1.5 cups olive oil, then squeezed out the filling later (they shrink in the oil). MARINADE TO YOUR LIKING, BUT DEFINITELY GO HEAVY ON THE CUMIN AS THAT IS YOUR FAJITA TASTE. :-)

from:

http://www.rawfoodtalk.com/showthread.php?t=25363&highlight=fajitas

[ChaiLife]

Check this out:

FILLING:
Marinade Portabella strips, red onion strips, and bell pepper strips in a lot of olive oil (I saved the bag), some Braggs (if you use it), a bit of sea salt (more if you use no Braggs) and like 3 Tbsp Taco Seasoning and a TON of Cumin. I didn't use enough, then added like another 1/2 cup (Note: I used 1 1b ginormous red onion, 3 sizeable portabellas, and 1 giant pepper. It made enough for like 10 FAT, FILLING Fajitas. I probably used 1.5 cups olive oil, then squeezed out the filling later (they shrink in the oil). MARINADE TO YOUR LIKING, BUT DEFINITELY GO HEAVY ON THE CUMIN AS THAT IS YOUR FAJITA TASTE. :-)

from:

http://www.rawfoodtalk.com/showthread.php?t=25363&highlight=fajitas


That recipe is so delicious. I keep some on stock in the fridge in a baggie. You can also use zucchini in it instead of shrooms if you like. Very good wrapped in a collard leaf with some "cheese."

[Veganforlife]

I have frozen this marinade too. Good stuff. GOOD stuff!

[SparklePlenty]

Here's mine! I made it up one night when I was tempted to eat cooked. :)

Mexican Veggie Plate

Chop:
1 small zucchini
1/2 portobello mushroom
1/2 red bell pepper
1/2 lg white onion
plum tomatoes
kernels from 2 ears of corn
Mung bean sprouts (optional)
small handful whole cashews (optional)

Then combine in FP:

1/2+ c sundried tomatoes, drained
1 med fresh tomato
2-4 T EVOO
1 T honey
1 clove garlic
1/2 c walnuts
1 T chili powder
1 t cumin
1 t groiund coriander
1/3 c fresh coriander
sea salt

Add the walnuts last so they don't get pulverized. I like the sauce kind of 'meaty'.

Pour sauce over veggies and mix well. Let this marinate on the counter while you make some fresh pico de gallo:
(tomatos, white onion, lime juice, jalapeno pepper, fresh coriander, salt--all in FP) and guacamole.

I serve the veggies topped with pico, rich cheddar sauce and guacamole.......delish, I mean really really delish.
If you have raw corn tortillas, or corn chips to serve with it, that's even better!

We had this last night and are having leftovers tonight! I warm it up a bit in the dehydrator. YUM!