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
  • (rosemary,thyme,oregano,basil,lavender)
  • 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 8/9/05.
Submitted By: alison moore
marinade for roasting vegtables