If you are still trying to use those veggies from your garden, this is nice and different. I’ve had this marinade for a very long time, and actually, it’s more of a dressing than a marinade. The original quantities made about 2-3 cups, which is way too much. So, I cut those amounts in half, and this version would be suitable for about 6-7 cups of veggies. If you have less, the amounts can be cut in half again. Or it can be doubled if you’re feeding a large group.
MARINADE FOR VEGETABLES
Ingredients:
3/4 Cup Wine Vinegar
1/2 Cup Salad Oil (not Olive)
1 Tbsp. Lemon Juice
1 Tbsp. Honey
1/2 Tbsp. Dried Mustard (or substitute with Dijon Mustard)
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
Small Sprinkle of Garlic Powder
Small Sprinkle of Oregano
1-1/2 Sprinkles of Italian Spices
Directions:
Mix all the ingredients, and heat in a pot for a few minutes, just to get hot. Pour over cooked vegetables.
