Marinating imbues raw vegetables with deep flavour even before you start cooking them. At the same time, it renders them heavenly-tender. Any leftover liquid can be drizzled over the finished dish for a no-cook sauce or boiled down to create a glaze. TO DO Toss cutup vegetables with a marinade. Let sit at room temperature for at least 30 minutes or refrigerate for several hours or overnight. Cook or enjoy them raw. These marinades deliver every time.
orange juice + cumin + chilli powder
tamari + sesame oil + lime juice
lemon + thyme + garlic plain yogurt + curry powder