Spiced Balsamic Marinade

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 large cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 tsp original Tabasco
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 bell pepper, cut into 1/2 inch cubes
  • 2 yellow squash, cut into 1/2 inch cubes
  • 1 eggplant, cut into 1/2 inch cubes
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, parsley, Tabasco, salt and pepper and set aside.
  3. Place the veggies into the marinade and mix to combine. Bake for 30-35 minutes until the vegetables are tender and then remove from the oven. Serve as a side dish or over quinoa or pasta.

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I’m just starting the Paleo diet in my Crohn’s adventure. I hope you’ll join me as I share recipes, tips for eating healthy and other helpful info I find along the way.