Skip to main content
Epicurious
Bon Appétit

Master Vegetable Marinade

By Anna Stockwell

5.0

(1)

Image may contain Plant Fruit Food and Strawberry
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

½ cup extra-virgin olive oil
½ cup sherry vinegar or red wine vinegar
2 tsp. kosher salt
1½ tsp. honey

Preparation

  1. Whisk oil, vinegar, salt, and honey in a medium bowl to combine.

TagsMarinadeSalad DressingSaladDairy FreeGluten FreeNut FreeRawVegetarianQuickEasy5 Ingredients or FewerMake AheadBon Appétit
Read More
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Ranch Dressing
Your new house dressing: creamy, herby, and dangerously dippable.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Spicy Cumin Tofu
In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Big Bean Ceviche
This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.