Bush Marinated Veggies

This marinade uses The Bush Rub by Saltbush Kitchen, a tasty, smoky spice rub that features native kunzea, lemon myrtle, beetroot & smoked salt. This marinade can be enjoyed with many veggies, my favourites are pumpkin, zucchini and eggplant.

(Recipe makes 400gm, about 2 cups)


  • 1 small zucchini, sliced into 5mm pieces
  • 1 cup (180gm) pumpkin, diced into 1cm pieces
  • 4 1/2 tablespoons olive oil
  • 1 tablespoon The Bush Rub
  • 3 tablespoons lemon juice
  • 1 teaspoon diced red chilli (about ¼ of a chilli)
  • 2 tablespoons chopped fresh coriander
  • 1/2 clove garlic, diced finely
  • Pinch salt


  • Preheat oven to 210°C / 190°C fan-forced.
  • Toss pumpkin with 1/2 tablespoon of olive oil and season with a pinch of salt.
  • Roast for 20 minutes until cooked.
  • While pumpkin is cooking pan fry the zucchini and prepare the marinade.
  • In a large bowl combine 4 tablespoons of olive oil, The Bush Rub, lemon juice, chilli, garlic, coriander and a pinch of salt. Whisk to combine.
  • As soon as the pumpkin and zucchini are cooked add them to the bowl of marinade.
  • Whilst still hot gently stir the veggies through the marinade until well coated.
  • Serve at room temperature.
  • If I serve this the next day, I stir through another squeeze of lemon juice and 1 more tablespoon of chopped coriander.


Marinated Bush Vegetables

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