Vinaigrette/Marinade for Vegetables

We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.

  • 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
  • 1/2 cup red wine vinegar
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup extra virgin olive oil
  1. In a jar, shake together all of the ingredients EXCEPT for the olive oil.
  2. Add olive oil to the jar, and shake well.
  3. Taste, and adjust seasonings.

OPTIONAL (and recommended):

Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)

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