Saute chopped vegetables. in olive oil in a nonreactive pan until lightly
browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for
10 minutes.
Cool before using.
Marinade may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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