It’s been a long, cold and dull winter.
I have to be honest, I spent most of my days cooped up inside, feeling low-key and uninspired and I hope you all had a more enjoyable winter than I did.
But I’m not dwelling on the past anymore because the first signs of spring began to appear last week and I’m already feeling more energized and uplifted!
One sunny afternoon, I decided to take a walk in the park.
As I strolled through the lush greenery and listened to the birds singing, I felt a sense of peace and contentment.
It was then that I realized that spring had finally arrived.
I also realized that I missed barbecue season and all the fun outdoor activities that come with it. As a vegan, spring is the perfect time to ditch the winter hibernation habits and get moving again.
I know that many are thinking that it’s “boring” to barbecue vegetables instead of meat, but let me tell you, grilled vegetables are anything but boring.
It all comes down to how you season them and what flavors you combine.
So I thought it would a great idea to share with you our favorite marinate for vegetables on the grill.
The exact same marinade we use to marinate the vegetables on our J.C.C burger.
We use it to marinate Red Bell Peppers, Zucchini and Portabello mushrooms.
These are my favorite vegetables to grill, but you can of course use any veggies you like!
It’s spicy and flavorful, perfect to give your veggies that extra kick, without being too spicy.
Our go-to marinade for grilling veggies is a mixture of olive oil, minced garlic, red chili flakes, cumin powder and a just a hint of smoky cayenne pepper.
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