Yield: 4 Servings
|3 tablespoons||Extra-virgin olive oil; or more|
|3||Cloves coarsely chopped garlic; or more|
|1 tablespoon||Chopped fresh rosemary; or more|
|Salt; to taste|
|Black pepper; to taste|
Combine 3-5 tablespoons extra-virgin olive oil, juice of ½ 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@...> on May 14, 1998