Roasting Or Grilling Marinade

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* Exported from MasterCook *

 

Roasting Or Grilling Marinade

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 178

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups cold water

2 tablespoons cornstarch

2 tablespoons chicken-style vegetarian broth

OR 2 vegetarian broth cubes

3/4 cup lemon juice

grated zest of 1 lemon

2 tablespoons herbal salt

4 large garlic cloves -- crushed

1 teaspoon dried oregano

OR other herb of choice

OR 1 T. fresh herbs

 

This very versatile marinade coats vegetables or potato wedges and both

flavors and browns them in oven. The result is try 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. I keep a jar of it in my

refrigerator at all times.

 

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 the 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.

 

In a heavy saucepan, mix the cold water, cornstarch, and vegetable

broth. Cook, stirring constantly, over high heat until the mixture has

thickened and come to a boil. Add the remaining ingredients.

 

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

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

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

in a shallow baking pan at 400F for 45-60 minutes, turning the vegetables

occasionally.

 

Makes about 3 cups.

 

Per 1/2 cup: Calories: 18, Protein: 0 gm, Fat: 0 gm, Carbohydrates: 4 gm

 

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