Guest Post: Pomegranate Marinade and Veggie Kabobs | Blissful and Fit
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Guest Post: Pomegranate Marinade and Veggie Kabobs

Cooking Tool of the Month – Grill

Today’s guest post comes from one of my best friends who has a wonderful blog called Encompassing Health. One thing that I’ve been missing from my life is pomegranate. I don’t know why I always forget what a wonderful flavor it has! This marinade looks delish and could be used for tofu or tempeh as well! 

kabobs grilling

Pomegranate Marinade for Veggie Kabobs by Rachel

Summer is my favorite time of year for many reasons…I love the sun, the heat, camping, and, of course, veggie-q’s. Everything tastes better cooked over fire, especially vegetables. I’ve come up with many ways to marinade and baste vegetables, and this recipe was made by accident…I was staying at a friend’s house, and all they had was pomegranate dressing instead of regular vinegar. I improvised, and it turned out perfectly! So get a rainbow-colored assortment of vegetables, and enjoy this healthy summer meal.

pomegranate marinade

Pomegranate Marinade and Veggie Kabobs 

Marinade:

1 cup 100% pomegranate juice

1/4 cup balsamic vinegar

3 tablespoons olive oil

3 tablespoons soy sauce

1 tablespoon fresh grated ginger

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 Tbsp thyme leaves

*Optional: 2 tablespoons maple syrup

Kabobs:

Assortment of fresh vegetables and/or fruit, cut in to large pieces. (Mushrooms, green/red peppers, pineapples, zucchini, yellow squash, tomatoes, onions, eggplant, etc.)

Wooden or metal skewers.

Preparation

1. Making the marinade: Combine all the ingredients in a large bowl and whisk together until smooth. If you like the mixture extra uniform, you can put it in a blender and run it on low for a few minutes, or until smooth.

***Optional thick marinade: Choose this option if you want a thick, syrupy marinade. Add the pomegranate juice and maple syrup to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil until the juice reduces to a thick consistency. Let the juice cool, then add it to a bowl with the remaining ingredients.

2. Put all your vegetables on skewers. Place the kabobs in large ziplock bags (to save on plastic waste, I rinse and reuse my plastic bags), or in a square baking pan. Pour the marinade into the bag (or pan) until it covers the kabobs. For best results, let is marinade for 1-3 hours, or even overnight.

3. Once the kabobs are marinated, fire up your grill and cook until browned on each side.

Rachel's headshotRachel co-writes the blog Encompassing Health, and has worked in the health and wellness field for over 8 years. She does body work and teaches yoga in Los Angeles and abroad, and shares her love of nutrition through cooking classes and nutritional consultations. She studied at UCLA and the Tao of Healing Arts, and has worked with amazing teachers throughout the world. She has certifications in Tama-To (healing through sound and music), Shiatsu, Deep-Tissue, Thai Massage, nutrition, and Touch-for-Health. For information on her services in Los Angeles click here, or visit us on Facebook

Grill Posts This Month

Grilled Cauliflower with Za’atar seasoning

How to Grill The Vegan Way by Kim

Smoky Grilled Eggplant by Jamey

Taste of India Grilled Tofu and Lemon-Pepper Tofu

Posted in Cooking, Recipes on 09/17/2012 07:49 am
 

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