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.
- 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.
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Submitted By: alison moore
marinade for roasting vegtables