Roasted Vegetable 'Marinade'

By Kristina's Cooking
September 24, 2014
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Roasted Vegetable 'Marinade'

Author Notes: I use this sauce on all my roasted veggies. My favorites being potatoes, parsnips, yams, fennel, and bell peppers. Its not really a marinade because you do not need to let is soak for any amount of time (even though it would probably taste better that way), it is rather a cooking sauce that gets soaked up by the veggies as they cook. Its heaven.Kristina's Cooking

Makes: enough for 4 cups of chopped veggies

  • 2 Garlic Cloves, Pressed
  • 4 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Soy Sauce
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Ground Rosemary
  • 1/2 teaspoon Red Chili Pepper Flakes (more if you like it spicy)
  1. Mix ingredients together. Roast with any cut vegetables on a baking sheet at 350° for 45 minutes to an hour. Enjoy!

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