Lemon and Rosemary Vegetable Marinade Recipe
We used this recipe for the vegetables at the Open Sky Fitness BBQ last weekend. The veggies were so good we had to share our secret. We used red and green bell peppers, zucchini and asparagus. Yum!
LEMON & ROSEMARY MARINADE/BASTING OIL
1 Cup Extra-Virgin Olive Oil
2 Teaspoon Minced Fresh Rosemary Leaves
2 Teaspoons Grated Zest
2 Tablespoons Juice from 1 Lemon
Combine all ingredients in a small bowl; let stand to infuse flavors for at least 10 minutes or overnight. Brush or toss the veggies of your choice in the marinade 30 minutes before grilling for maximum flavor or if you’re pressed for time just before you place them on the grill will work great too. Grill until desired tenderness. You can also baste during and after the grilling for added flavor.