Recipe: 3 Homemade Marinades

Nothing beats a summer BBQ and there’s nothing more rewarding than using your own homegrown ingredients. Marinades are a great all rounder that’s easy to make, perfect for various dishes from your salads to roast dinners and can be made from some of the easiest things to grow at home - herbs.

The best thing about marinades is that you can use as much or as little of each ingredient, it’s all up to you. Each recipe will also go with practically any vegetable you have to hand. We’ve put a recommendation for the ingredients below but as long as you ensure you keep to the rule of 3-1: 3 Parts Oil, 1 Part Acid (Vinegar or citrus juice) for the base it’s hard to go wrong.

A Sprig is approximately 4 inches of fresh herb, you can always substitute ½ a teaspoon of dried herbs for 1 sprig.

Marinade Base

Each recipe will include this base. It's the liquid that binds all the ingredients together.

For 4 servings you’ll need:

• 120ml or 8 tbsp of your chosen oil
• 40ml or 8 tsp of your vinegar or citrus Juice 

Classic Italian Inspired

Perfect for Root Vegetables

You will need:

• 2 Garlic Cloves

• 2 sprigs Oregano 

• 2 sprigs Basil 

• 2 sprigs Thyme 

• Marinade Base (40ml Lemon preferred as the acidic liquid)

Method:

1. Grate the Garlic and finely chop the herbs (for finer consistency you can use a pestle and mortar or even a small blender)
2. Add to the oil and lemon, mix until combined, adding Salt & Pepper to Taste.                                                                                                         
3. Coat your Veg, leaving some marinade to brush over during cooking and refrigerate for at least 1hr.
4. Remove from the fridge 15 minutes before cooking.
5. Place on the barbecue, regularly turning. Brush over some of the leftover marinade midway through. Cook until brown.
6. Transfer to a plate and drizzle with the remaining marinade.

Ranch Inspired

Perfect for cauliflower, brussels sprouts, carrots, potatoes

You Will Need:

• 2 sprigs of Dill

• 2 sprigs of Parsley 
• 2 tsp Onion Powder 
• 2 Cloves of Garlic 
• Salt and Pepper to Taste
• Marinade Base

Method:

1. Grate the Garlic and finely chop the herbs, adding the onion powder halfway.

2. Add to your chosen liquids, mix until combined.
3. Add Salt & Pepper to Taste 
4. Coat your Veg, leaving some marinade to brush over during cooking and refrigerate for at least 1hr.
5. Remove from the fridge 15 minutes before cooking.
6. Place on the barbecue, regularly turning. Brush over some of the leftover marinade midway through. Cook until brown.
7. Transfer to a plate and drizzle with the remaining marinade.

Caribbean Inspired 

Perfect for Courgettes, Aubergines, Asparagus, Potatoes and Peppers

You Will Need:

• 2 Sprigs of Coriander
• 2 Sprigs of Parsley
• 1 stem Celery 
• 1 Spring Onion
• 2 Garlic Cloves 
• 1 tsp of Ginger
• 2 Sprigs of Thyme
• 1 Scotch Bonnet Pepper (Use milder Chillies for less spice)
• Salt and Pepper to taste 
• Marinade Base
• Optional: Basil, Oregano, Rosemary

Method:

1. Roughly chop all the ingredients and add to the blender. Process until all the ingredients are combined. Add some extra oil if needed.
2. Coat your chosen veg leaving some marinade to brush over during cooking and refrigerate for at least 1hr.
3. Remove from the fridge 15 minutes before cooking.
4. Place on the barbecue, regularly turning. Brush over some of the leftover marinade midway through. 
   Cook until brown.
5. Transfer to a plate and enjoy.