seasonal recipes: summer herb marinade

summer makes cooking so much easier! fresh produce abounds, and everything is ripe and full of flavor. i’ll try to keep a flow of summer recipes going, especially since my last post was months ago– need to get back on my blog game.

to start with is this simple but delicious marinade for roasted summer vegetables.

fresh summer herb marinade

small bunch (8 stalks) each parsley, mint, basil, finely chopped or pulsed in food processor
1/2 tbsp rock salt
1 tsp paprika
1/2-1 lemon, juiced
1/4 cup olive oil
(throw in some vinegar and you’d have a yummy salad dressing)


toss these ingredients in a bowl with 2-3 cups of sliced or chopped vegetables (i used summer squash, mushrooms, and grape tomatoes, but try on anything that you think will roast well.)
coat vegetables evenly with marinade and transfer to a baking dish.
bake on 350 for 30 minutes, or until vegetables are tender.

* tip for roasting veggies– vegetables tend to release a lot of liquid when heated. covering your pan will allow for more liquid to collect in the dish vs. leaving it uncovered, which i think is optimal for vegetables like mushrooms and tomatoes, will allow for more evaporation. depends on what your tastes are, really.


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