Veg Grill--Garlic-Herb Marinade

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Garlic-Herb Marinade

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

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

2 cloves garlic

1 tablespoon chopped fresh basil leaves or 1 tsp dried

1 teaspoon minced fresh oregano leaves or 1/4 tsp

dried

1 1/2 teaspoons coarse-grained mustard

1 1/2 tablespoons unfiltered apple juice or cider

1 1/2 tablespoons cider vinegar or wine vinegar

1/3 cup canola oil or extra virgin olive oil

1/4 teaspoon salt

freshly ground black pepper

 

Combine the garlic, basil, oregano, mustard, apple juice or cider, and vinegar

in a small bowl. Slowly pour in the oil and whisk constantly until the oil is

emulsified. Stir in the salt and add pepper to taste.

 

Use immediately or store airtight in refrigerator for up to 2 weeks.

 

S(ISBN):

" 1-55832-127-6 (paperback) "

Copyright:

" 1998 "

Yield:

" 1/2 cup "

 

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Per Serving (excluding unknown items): 9 Calories; trace Fat (1.9% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

534mg Sodium. Exchanges: 1/2 Vegetable.

 

NOTES : The coarse mustard and sweet apple juice enhance the garlic and herb

flavors in this very versatile marinade. Use it will all manner of vegetables

-- especially zucchini, eggplant, onions, peppers, potatoes, and cherry

tomatoes. This amount of marinade is sufficient for marinating or dressing 1 to

2 pounds of vegetables.

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