Spiced Balsamic Marinade

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I know it’s basically a cardinal sin to turn on the oven in August. I mean it’s supposed to be the month for grilling and being outside. Making fun salads that don’t require cooking much, and enjoying summer produce. But I’ve just gotta share this new recipe with ya!

Remember a few months back when I went to Avery Island to learn about Tabasco. Well, I’ve basically been obsessed ever since. And last week, I made a simple balsamic marinade for some veggies and then added some tabasco. It’s pretty genius if you ask me.

You can throw a boat load of veggies into the marinade, let them hang out for a few hours and then roast them off in the oven. Or throw them on the BBQ. But I opted for the oven. Mostly because the future hubby wasn’t home and I’m scared to light the BBQ by myself. Pathetic huh? But it’s charcoal. And I’m scared that I’ll burn my eyebrows off by accident and I’ve only got 11 days till my wedding. And let’s be honest here, that would totally not look good in my wedding photos.

So I cranked up the air conditioning and turned on the oven for a hot second and made it work. The veggies were perfection. The Tabasco gave them the perfect kick and they went beautifully over a bed of quinoa.

It also took me less than 5 minutes of actual prep time which is basically imperative these days. So you guys should totally go make these while I sit in my apartment and tie bows, print out labels, and make obscene amounts of granola for my wedding guests favors. If you don’t hear from me by Wednesday, send help, I got buried under 50 pounds of granola and I can’t manage to escape.

Spiced Balsamic Marinade

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Mediterranean
Servings 4


  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 large cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 tsp original Tabasco
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 bell pepper cut into 1/2 inch cubes
  • 2 yellow squash cut into 1/2 inch cubes
  • 1 eggplant cut into 1/2 inch cubes


  • Preheat the oven to 425 degrees F.
  • In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, parsley, Tabasco, salt and pepper and set aside.
  • Place the veggies into the marinade and mix to combine. Bake for 30-35 minutes until the vegetables are tender and then remove from the oven. Serve as a side dish or over quinoa or pasta.


While I used this marinade for vegetables, it can easily be used for chicken, fish or beef! Just marinate the protein in the marinade and then bake, sear, or grill as you would normally.


  1. Love these, and I never mind roasting, even when it’s hot out. It’s just so easy to turn on the oven and walk away. Good thinking not to light up the grill – keep those pre-wedding eyebrows intact!

  2. This was amazing. I used the marinade to make grilled chicken and veggie sandwiches. I tripled the recipe and marinated 1/2 an eggplant sliced up, sliced up zucchini , sliced zucchini squash, red, yellow and orange bell peppers cut in halves, 2 giant portabello mushrooms, sliced red onion,and 6 boneless- skinless chicken thighs. Let it marinate for about an hour. Veggies in one bag and chicken in the other. Grilled to perfection. I used toasted focaccia bread and a spread thin layer of goat cheese on the focaccia. Boiled down the extra marinade from the veggies and used it as a lil extra dressing. I’m a huge fan of this marinade and now of Gaby!

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