Name: Vegetable Marinade 3
Ingredients: 1/3 c Olive oil; 1/3 c Mill ground mustard; 1/3 c Red wine vinegar or balsamic vinegar

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
	Sami		1	Servings

INGREDIENTS

1/3	c	Olive oil
1/3	c	Mill ground mustard
1/3	c	Red wine vinegar or balsamic vinegar

INSTRUCTIONS

If you use balsamic vinegar in this recipe (if you don't, add some honey to
sweeten it) you will get a pretty glaze. This is great with broiled or
roasted peppers as well as root vegatables. Remeber, you can grill almost
any non-leafy vegetable. I am sure this recipe also works well with
broccoli or cauliflower. Experiment and enjoy! Posted to JEWISH-FOOD digest
V97 #238 by David de Graaf <[email protected]> on Aug 24, 1997

A Message from our Provider:

“Christ gives Life!”