Vegetable marinade 3

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Olive oil
⅓ cup Mill ground mustard
⅓ cup Red wine vinegar or balsamic vinegar

Directions

If you use balsamic vinegar in this recipe (if you don't, add some honey to sweeten it) you will get a pretty glaze. This is great with broiled or roasted peppers as well as root vegatables. Remeber, you can grill almost any non-leafy vegetable. I am sure this recipe also works well with broccoli or cauliflower. Experiment and enjoy! Posted to JEWISH-FOOD digest V97 #238 by David de Graaf <degraaf@...> on Aug 24, 1997

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