IGA Recipe – Grilled vegetable marinades from Alexandra Diaz and Geneviève O’Gleman

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Try this Grilled vegetable marinades from Alexandra Diaz and Geneviève O’Gleman. The recipe comes from IGA. Check out the latest IGA flyer right now! Do not forget to check out our Thursday’s special!

Preparation time 10 minutes
Total time: 4 hours 35 minutes
Serves 4-6


15 mL (1 tbsp.) chopped fresh oregano
30 mL (2 tbsp.) olive oil
1 lemon, zest and juice
1 small shallot, finely chopped

60 mL (1/4 cup) maple syrup
15 mL (1 tbsp.) mild smoked paprika
15 mL (1 tbsp.) canola oil
10 mL (2 tsp.) chipotle hot sauce (like Tabasco)

30 mL (2 tbsp.) water
15 mL (1 tbsp.) miso paste
15 mL (1 tbsp.) honey
15 mL (1 tbsp.) reduced sodium soy sauce
15 mL (1 tbsp.) toasted sesame oil
2 mL (1/2 tsp.) Sriracha hot sauce

30 mL (2 tbsp.) olive oil
15 mL (1 tbsp.) white balsamic vinegar
10 mL (2 tsp.) dried herbs (Italian blend)
2.5 mL (1/2 tsp.) garlic powder
A pinch cayenne pepper flakes

60 mL (1/4 cup) mango chutney
15 mL (1 tbsp.) curry powder
15 mL (1 tbsp.) canola oil
15 mL (1 tbsp.) water
10 mL (2 tsp.) chopped ginger, canned or fresh


1. Place all ingredients of selected marinade in a large re-sealable plastic bag. Seal bag and mix well, rubbing bag with your fingers.
2. Wash and prep the selected vegetable according to the Vegetable Cooking Guide for the BBQ.
3. Add prepped vegetables to plastic bag, seal, and mix, rubbing bag with your fingers to coat. Leave to marinate for about 4 hours.
4. Preheat barbecue to high and clean grills thoroughly.
5. Remove vegetables from marinade, place on grill, and barbecue according to cooking guide directions.


If you have any marinade left over, add it to the grilled vegetables just before serving for maximum taste.