Vegetable marinade 1

1 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil
¼ cup Fresh lemon juice (or replace tihs with a dry red wine and use rosemary as a flavorant)
Left over lemons
Handful rosemary; thyme, basil or some za'atar
5 Cloves roughly chopped garlic
Salt and pepper to taste

Directions

This is a classical marinade: a marinade should have some oil so that the object to be grilled will not stick and something acidic like wine, vinegar or lemon juice to precook whatever you marinate. After squeezing two or so lemons to get the juice out, keep the peel and cut it into small strips.

add these to the marinade. I like to marinate in a ziplock bag, which rewuires less overall liquid. We recently used the za'atar varation of this recipe to marinate some fresh asparagus. We slapped them on the grill and had a *great* meal afterwards. Posted to JEWISH-FOOD digest V97 #238 by David de Graaf <degraaf@...> on Aug 24, 1997

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