marinade for roasting vegtables Recipe
herbs de provence
salt & pepper
a good olive oil
Directions:The most important feature to this recipe, is the fact that the oil to vinegar is 2 to 1; 2 cups of olive oil, to 1 cup of balsamic vinegar. The rest is really to taste.
mix all ingrediant in a bowl, store in the fridge, best roasted with vegetables.
this recipe is used in the restaurant I worked at, for portabello mushrooms, but we used the mix virtually for every roasted vegetable, and italian salad. It enhances without over powering the flavor of the vegetable.
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