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Grilled Vegetable Spiedie Marinade
Created by: Howcan Team
Ingredients
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into chunks
- 8 oz mushrooms, halved
Instructions
- In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the red and yellow bell pepper chunks, zucchini slices, yellow squash slices, red onion chunks, and halved mushrooms in a large resealable plastic bag.
- Pour the marinade over the vegetables in the bag, seal the bag, and shake to coat the vegetables evenly with the marinade.
- Refrigerate the bag of marinated vegetables for at least 2 hours, or overnight for best results, turning the bag occasionally to ensure the vegetables marinate evenly.
- Preheat the grill for medium-high heat and lightly oil the grate.
- Remove the vegetables from the marinade and thread them onto skewers, or place them in a grill basket.
- Grill the vegetables for 8-10 minutes, turning occasionally, until they are tender and lightly charred.
- Remove from the grill and serve hot as a delicious and flavorful side dish or appetizer.
Spiedie sauce, originating from Binghamton, New York, is a tangy marinade traditionally used for skewered meat. However, it has also become a popular choice for marinating grilled vegetables. The sauce is a blend of olive oil, vinegar, lemon juice, and a mix of herbs and spices, giving it a zesty and flavorful profile. Chefs in the Southern Tier region of New York have perfected the art of marinating vegetables in Spiedie sauce, infusing them with a delicious, smoky flavor when grilled. The key to getting it right lies in the balance of acidity and herbs, ensuring the vegetables are tender and bursting with flavor. For a unique twist, some chefs also add a touch of honey or maple syrup to the marinade for a hint of sweetness. Today, the best versions of this dish can be found in local restaurants and grilling festivals throughout the Southern Tier region, where the tradition of Spiedie sauce remains a beloved culinary art form.
20 min
4 servings
150 calories
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