Sun Dried Tomato, Cilantro
After tasting the Sun Dried Tomato, Cilantro Vegetable Marinade I prepared for dinner last night, I am extremely excited to share this recipe with you! It’s delicious! The flavor – absolutely incredible! Enjoy!
*The Tara disclaimer – I am not a professional cook and I do not measure anything. I do it all by taste, so the following is a guideline to go by, but by no means is exact. Just like veggies can vary in flavor depending on the season, so does the amount of spices that I add. I do promise that it would be hard to mess up for the ingredients together will taste amazing!
What you need –
3 squash – quartered (I cut off and discarded the “neck”)
3 zucchini – cut in half and quartered
5 carrots cut in half and halved
5 red potatoes quartered
1/3 c fresh cilantro, chopped
3-4 Tbl minced garlic
1-2 Tbl balsamic vinegar
1-2 tsp garlic pepper
2 tsp Cavender’s seasoning
1-2 tsp dried basil
1 8.5 oz jar California Sun Dry Tomato Julienne in oil
2-3 T olive oil
1 (48 oz) box of chicken broth (vegetable broth to keep it vegan)
Empty the entire jar of the California Sun Dry Tomato Julienne in oil into a large bowl. Add chopped cilantro, balsamic vinegar and all the seasonings. Mix together well. In a large plastic food storage container put the squash, zucchini and sun dried tomato, cilantro mixture. Close lid tight and shake coating the veggies. Put the container in the fridge.
Pour chicken broth (or vegetable broth) into a large pot and add carrots. Bring to a boil and cook until carrots are a little tender. Scoop carrots out with a slotted spoon and put in a large bowl to cool. In the same pot of broth that the carrots were cooked, add the potatoes. Bring the broth to a boil and then lower the heat to simmer until the potatoes are tender. Once the potatoes are ready, scoop out with a slotted spoon and add to the bowl with the carrots to cool.
When the carrots and potatoes are at room temperature add them to the container with the zucchini and squash. Shake container, coating all of the veggies and put back in the fridge. Let marinate for at least an hour (the longer the better) flipping container several times – I do it everytime anyone opens the fridge – so the veggies continue to stay coated.
Once the grill is ready, take vegetables and lay evenly in a vegetable grill basket or on a grill pan to cook.
A few tips and reasons of what I do when I make this recipe –
- I use chicken broth in almost any recipe that I can that says boil in water. Rice, corn, veggies, etc, I think it make things taste much better.
- I cook the potatoes in the carrot/chicken broth for then it gets infused with more flavor (can’t really get potato taste into carrots)
- I use coarse garlic pepper for texture. The Cavender’s seasoning is my favorite because of the perfect mixture of oregano, onion powder, etc. But it is a powder so I like to give the vegetables some texture.
- Fresh cilantro is my favorite herb. I love the smell and taste. I use it a lot. I learned a tip from Pinterest not to long ago. Cilantro goes bad pretty quick. I have yet to be able to grow it in the Florida climate so I find myself buying it every week. This week I was able to keep it from becoming rotten by putting the cilantro stems in water a glass of water, covering the leaves with a baggie and keeping it in the refrigerator. Click this link to read more about keeping cilantro fresh from the pin on my Pinterest page.
Let me know if you give this a try or make your own version. I’d love to hear what you think!