| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grilling, Marinades |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra-virgin olive oil; or more |
| 1/2 |
|
Lemon; juiced |
| 3 |
|
Cloves coarsely chopped garlic; or more |
| 1 |
tb |
Chopped fresh rosemary; or more |
|
|
Salt; to taste |
|
|
Black pepper; to taste |
INSTRUCTIONS
Combine 3-5 tablespoons extra-virgin olive oil, juice of 1/2 lemon, 3-5
cloves coarsely chopped garlic, 1-2 tablespoons chopped fresh rosemary,
salt and black pepper to taste.
Marinate for 30 minutes or up to 2 days.
For zucchini, parboiled potatoes, peppers, artichokes, chicken, fish, pork,
veal.
*REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to
know to get you through the barbecue season," by Marlena Spieler, Wed
5/13/98; San Francisco Chronicle
>Sent by Hanneman
Notes: Makes enough for about 2 pounds of food. See Also "Grilling3:
Marinades and Rubs"
Recipe by: Essential Grilling Guide, by Marlena Spieler
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
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