Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 6 (serving size: 1 tablespoon)

Soak up to 2 pounds vegetables for 1 hour at room temperature or overnight in the refrigerator. Season veggies with a little salt and pepper just before grilling.

How to Make It

Combine olive oil, lemon juice, lemon rind, crushed garlic, thyme, crushed red pepper, and salt.

Ratings & Reviews

A great Vegetable Marinade!

July 21, 2015
This was a great marinade--I did zucchini, red pepper, yellow pepper, asparagus, and red onion. The leftover veggies are being morphed into chicken quesadillas on the grill tonight.  Delicious!  Try it.