Simple Cooking with Heart program presents this simple marinade to use on any type of meat and vegetables. Add your own flavors to taste!
To save time, consider doubling the recipe and keep some on-hand in the refrigerator.
Universal Marinade and Grilled or Roasted Meat and Vegetables
Calories190 Per Serving
Protein27g Per Serving
Fiber2g Per Serving
Cost Per Serving$3.26
|Total Fat||6.5 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||5 g|
|Dietary Fiber||2 g|
3 lean meat, 1 vegetable
3 Tbsp. low-sodium soy sauce
2 Tbsp. white or apple cider vinegar
3 clove fresh garlic (minced)OR
2 tsp. jarred, minced garlic
1 Tbsp. fresh, grated ginger
1 Tbsp. extra virgin olive oil
4 (4 oz) flank or sirloin steaks, all visible fat discardedOR
4 boneless, skinless chicken breasts (all visible fat discarded)
yellow squash cut into 1/4-inch-wide strips
1 bunch green onions
bell pepper (any color), cut into 1/2-inch wedges
eggplant (sliced into 1/8 inch discs)
If Grilling Meat or Vegetables
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 Meat or Vegetables in Oven
Mix and match 3-4 of the vegetables listed (whatever is in-season and/or on-sale) to make a total of about 4 cups.
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.