Roasting or Grilling Marinade

[Guest guest]

* Exported from MasterCook *

 

Roasting or Grilling Marinade

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cold water

2 tablespoons cornstarch

2 tablespoons " chicken-style " vegetable broth or 2

vegetable broth cubes

3/4 cup lemon juice

grated zest of 1 lemon

2 tablespoons herbal salt substitute

4 large garlic cloves -- crushed

1 teaspoon dried oregano or other herb of choice, or

1 tablespoon fresh herbs

 

This very versatile marinade is similar to my fat-free salad dressing made with

a cornstarch and water base. I keep a jar of it in my refrigerator at all

times. It coats vegetables or potato wedges and both flavors and browns them in

the oven. The result is very much like vegetables that are roasted or grilled

with oil. Oven baked " chips " are crunchy and golden; roasted vegetables are

juicy and glazed. The marinade also works well as a coating for making crispy

croutons. To make croutons, mix 2 1/2 cups bread cubes with 1/4 cup of the

marinade and bake on oiled cookie sheets at 350F until crispy.

 

For certain things you might want the stronger flavor of wine vinegar, cider or

balsamic vinegar, or gourmet fruit vinegar instead of the lemon juice, but lemon

juice is the most versatile. You can use fruit juice for some of the liquid, if

you wish, or orange zest instead of lemon zest. For a sweet glaze on root

vegetables, add 2 tablespoons of maple syrup, honey, or other sweetener to 1/2

cup of the marinade.

 

Cut the vegetables into even-sized pieces. To grill, steam firm vegetables

until half cooked. Marinate the vegetables for 4 to 6 hours before broiling or

grilling. To roast, coat the vegetables well with the marinade. Roast in a

shallow baking pan at 400F for 45 to 60 minutes, turning the vegetables

occasionally.

 

Yield:

" 3 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 125 Calories; trace Fat (0.3% calories

from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 20mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0