Veggie marinade

With grilling season starting up and Memorial day weekend on the horizon, why not try out a few new marinades and spice rubs? Frontier Co-op has given us some great ideas to try out! We stock products from this company that specializes in sustainably sourced and organic products, including herbs, spices, teas, essential oils and aromatherapy body care.


Grilled Lemon and Thyme Veggie Marinade

1 lemon
3/4 cup olive oil
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon ground black pepper
1 teaspoon sea salt
2 teaspoons sugar or honey (optional)


Zest the lemon, taking the yellow zest but not the white pith.

Juice the lemon, and discard the remaining peels.

In a large bowl, whisk together all ingredients, including the zest and juice.

For veggies cooked on a skewer: use a pastry brush to lightly coat with marinade. As with any oil based marinade on the grill, use sparingly to avoid flare-ups. More can be added during cooking if needed, or even afterward as a dressing.

For vegetables cooked in a grill basket: toss in a bowl adding a little marinade at a time until all vegetables are lightly coated. Again, add sparingly at first to avoid flare-ups.
Grill quickly over high heat, move around to avoid flare-ups caused by dripping marinade.