Guest guest Posted June 23, 2007 Report Share Posted June 23, 2007 This is such a good marinade for grilling. Lavender and Honey Marinade 1 tablespoon thyme 1 tablespoon rosemary 1 teaspoon lavender (dried and crushed) 1/2 cup honey 1 1/2 teaspoons marjoram 1 garlic clove, minced 1 shallot, minced 1/4 cup aged balsamic vinegar Vegetables suitable for grilling or roasting: Fennel, red peppers, corn, potatoes, or other root vegetables Combine all marinade ingredients in a non-reactive bowl and stir thoroughly. Preheat the oven to 350 degrees or prepare an outdoor grill. If using fennel, trim the fronds and shave off the bottom of the root end. Slice into wedges, but leave the root intact in the bottom of each piece to keep them together. If using other vegetables, cut into large pieces. If oven roasting, you may marinate the pieces in advance. Place in a roasting pan at roast for 20 minutes. After 20 minutes, baste the vegetables with the lavender honey marinade every 5 minutes or so for an additional 20 minutes or until completely cooked. Makes about 1 cup of marinade. ______________________________\ ____Ready for the edge of your seat? Check out tonight's top picks on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
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