marinade for roasting vegtables Recipe

  Italian Dressing

balsamic vinegar
herbs de provence
salt & pepper
a good olive oil

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.

marinade for roasting vegtables

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