Veg Grill--Lemon-Garlic Marinade

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Lemon-Garlic Marinade

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

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3 cloves garlic -- minced

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh parsley

1 teaspoon sugar

juice of 1 lemon

1/2 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

salt & black pepper

 

In a food processor fitted with a steel blade, combine the garlic, lemon zest,

parsley, and sugar. Process until the parsley is very finely chopped and the

mixture is fairly smooth. Add the lemon juice and mustard and process again.

With the motor running, slowly pour in the olive oil and continue to process

until the oil is emulsified. Stir in salt and pepper to taste.

 

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

 

S(ISBN):

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

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 514 Calories; 54g Fat (92.9% calories

from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 41mg

Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 11 Fat; 1/2 Other Carbohydrates.

 

NOTES : When you make a vinaigrette, you mix together the flavoring agents --

the herbs and lemon juice (or vinegar), then you beat in the oil. Because oil

won't naturally mix with water, it must be emulsified, which is where the

heating action comes in. The emulsified marinade is thickened and does an

excellent job of coating each piece of vegetable with moisturizing oil infused

with flavorings. This recipe is sufficient for marinating or dressing a pound

of vegetables and is an excellent choice for asparagus, broccoli, carrots, and

summer squash.

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