Prep 5 mins
Cook 20 mins
Love this recipe! Use for roasting winter vegetables or a summertime veggie grill.
- 3⁄4 cup olive oil
- 1⁄4 cup lemon juice (or your favorite vinegar)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon rosemary
- 1⁄4 teaspoon pepper
- Combine all ingredients in a bowl and mix well.
- Add your favorite veggies and let set for at least 2 hrs.
- Overnight is even better!
- Roast or grill.
Excellent for chicken and veggie kabobs (orange pepper, yellow squash and grape tomatoes). Substituted beer mustard for the dijon. Marinated the chicken four hours. Used chicken tenders which threaded onto the kabobs nicely. Made 1/2 the recipe and it was more than enough for 14 oz chicken and veggies.
I've used this marinade for tofu three times: chunks for kebobs, slices to accompany a savory rice dish, and cubes to go in fire-cooked "tinfoil" dinners when camping. Each time was delicious but the tinfoil dinners, with other veggies mixed in and the marinade poured over all, was the best! I use less oil and more lemon juice, and I'm generous with the spices. Thanks so much for a great marinade. UPDATE: Add extra lemon & a pinch of salt, and the leftover marinade turns into a dandy salad dressing :-)