Summertime Grilled Veggie Marinades

Summer 🌞
Beaches, picnics, vacations, swimming, baseball, sunshiny days, warm balmy nights and, grilling out doors!
Hubby and I are planning one of our firsts. Our first grill! As apartment dwellers we’ve seen a lot of restrictions on grills and just no grills allowed at most places. But where we are now we can have a grill, finally!
Veggies straight off an outdoor
grill is my favorite way to eat them other than raw. Can’t wait to use these on the grill outside instead of toaster oven, inside!!
  • Eggplant with coconut oil, balsamic vinegar, rosemary, and garlic
  • Zucchini with grapeseed oil, lemon juice, and basil
  • Summer squash with avocado oil, lime juice, and mint
  • Green beans with equal parts sesame oil and grapeseed oil, Chinese black vinegar, ginger, and orange zest
  • Corn on the cob with avocado oil, lime juice, and chile pepper
  • Sweet bell peppers/zucchini with avocado oil, balsamic vinegar, minced onion, fresh basil, minced garlic, sea salt, pepper
  • Eggplant/pattypan squash with avocado oil, lemon juice, red wine vinegar, garlic clove/grated, sea salt, red chili flakes, fresh mint minced, fresh oregano minced
  • Sweet bell
  • ll peppers with grapeseed oil, vinegar, Italian seasoning, sea salt, pepper
  • Summer squash/carrots/asparagus with pomegranate balsamic vinegar, honey, sea salt, pepper, coconut oil, chopped fresh sage, chopped parsley


Tomatoes & A Recipe


Homemade Tomato Sauce


1 29 oz. can Tomato Puree 
1 29 oz. can Crushed Tomatoes 
1/4 cup fresh Basil, chopped 
4 cloves Garlic, minced
1 tsp. ground Black Pepper 
1/4 tsp. Sea Salt
1 Tbsp. Oregano
2 tsp. fresh Rosemary, chopped 
1 Tbsp. Crushed Red Pepper (optional)


  • Pour both cans of tomato puree and crushed tomatoes into a large saucepan.  Heat over low heat.
  • Mix in all other ingredients and stir well.  Let sauce simmer for at least an hour.
  • Serve with your favorite pasta and Enjoy!