| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grilling, Marinades | 4 | Servings | ||
INGREDIENTS
| 3 | T | Extra-virgin olive oil, or |
| more | ||
| 1/2 | Lemon, juiced | |
| 3 | Cloves coarsely chopped | |
| garlic or more | ||
| 1 | T | Chopped fresh rosemary, or |
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.2mg
Potassium: 26.8mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g