Ginger Soy Marinated Summer Vegetable Salad

Recipe from Get It on the Grill, July/August 2015 Summer Sports Issue

Ginger Soy Marinated Summer Vegetable Salad
Photo: Russ Sedin



  • ½ cup Bragg Liquid Aminos or gluten free tamari
  • ¼ cup grape seed oil
  • 3 cloves garlic, minced
  • 1 inch of fresh ginger, minced
  • Juice from 2 limes, freshly squeezed
  • ½ cup freshly chopped mint and cilantro


  • Hearty summer vegetables of choice, cut into large chucks of equal thickness: cauliflower, zucchini, mushrooms, red onions, peppers


  • Chop all vegetables and place in shallow baking dish.
  • Combine all marinade ingredients and pour over vegetables.
  • Refrigerate for up to 4 hours.
  • Preheat grill on medium to medium-low.
  • Remove vegetables from marinade and reserve the marinade itself (unlike with meat, vegetable marinade can be reused after the food is done marinating).
  • Pat the vegetables with a paper towel until relatively dry.
  • Place vegetables on grill, turning frequently to avoid char. Cook for 2-4 minutes, depending on thickness.
  • Once all vegetables are cooked, place on a platter and pour remaining marinade over vegetables. Garnish with freshly chopped mint and cilantro and finish with a squeeze of lime.

Click for full Get It On the Grill article.


Please enter your comment!
Please enter your name here