MEDITERRANEAN MARINADE/FILET MARINADE AND SALAD DRESSING
Steps:
- Blend the vinegar, mustard, onion, salt, basil, oregano, parsley, black pepper, crushed red pepper, fennel, thyme, garlic, lemon zest and juice and 1/4 cup cold water in a blender on low speed until smooth. Slowly blend in oil until smooth. Season to taste. Use as a marinade for meat, fish or vegetables. Place item in marinade and refrigerate for 4 hours or up to overnight.
MEDITERRANEAN MARINATED VEGETABLE SALAD
Make our Mediterranean Marinated Vegetable Salad for a big, distinct taste. Our Mediterranean Marinated Vegetable Salad includes flavorful cheese crumbles, to which we say, "Yes, please!"
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine vegetables in large bowl.
- Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
- Add cheese; mix lightly. Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MEDITERRANEAN MARINATED CHEESE
Make and share this Mediterranean Marinated Cheese recipe from Food.com.
Provided by Gregg Schlau
Categories Spreads
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Cube cream cheese into 36 pieces.
- Place on serving tray.
- Combine remaining ingredients.
- Pour dressing over cheese and toss lightly.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 44, Fat 4.3, SaturatedFat 2.4, Cholesterol 13.9, Sodium 40.6, Carbohydrate 0.7, Sugar 0.4, Protein 0.8
MEDITERRANEAN MARINATED VEGETABLES
Herbs, garlic and olive oil make a great marinade for vegetables
Provided by Curtis Stone
Categories Dinner, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Peel the garlic cloves and tip into a food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil. Whizz well to release the flavours - alternatively grind dry ingredients using a pestle and mortar then blend in the oil.
- Prepare 900g-1.3kg/2-3lb of assorted vegetables (e.g asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes). Halve asparagus lengthways, cut large courgettes into chunks or halve baby ones lengthways. Cut sweet potatoes and aubergines into thick chunks, cut fennel and red onion lengthways into wedges, corn into chunks and potatoes in half lengthways. Mix the vegetables and marinade together and marinate for a couple of hours before barbecuing. Cooking times will vary according to your choice of vegetables and their thickness - keep turning and prodding them and you'll feel when they're done.
Nutrition Facts : Calories 202 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
MEDITERRANEAN MARINADE FOR BEEF, CHICKEN, SEAFOOD AND VEGETABLES
Italian dressing mix, vinegar, olive oil, lemon juice and oregano become a tasty marinade and basting sauce for meat, poultry, seafood and vegetables.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield Makes 1/2 cup marinade or 4 servings, 2 Tbsp. each.
Number Of Ingredients 6
Steps:
- Mix all ingredients in cruet or medium bowl. Remove 1/4 cup of the dressing mixture; place in small bowl. Refrigerate for later use.
- Pour remaining dressing mixture over 1 lb. meat, poultry, seafood or vegetables; cover. Refrigerate to marinate.
- Drain meat, poultry, seafood or vegetables from marinade; discard marinade. Cook as desired, turning occasionally and brushing with the reserved 1/4 cup dressing mixture.
Nutrition Facts : Calories 110, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEDITERRANEAN MARINADE
Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 7
Steps:
- Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.
- Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.
MEDITERRANEAN MARINADE
A Greek inspiration! Tart but not to the point of rudeness, like my teammates on Zaar World Tour VI. Lemon and thyme go together so well, and I could never resist kalamata olives, so there you go!
Provided by Kumquat the Cats fr
Categories Greek
Time 10m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together first 5 ingredients. Add the kalamata olives, and mix. Pour over tofu (sliced lengthwise) coating all sides of both pieces. Sprinkle with salt and pepper on all sides.
- Let marinate for at least 1 hour.
Nutrition Facts : Calories 140.6, Fat 14.5, SaturatedFat 2, Sodium 655.7, Carbohydrate 4, Fiber 0.7, Sugar 0.8, Protein 0.3
MEDITERRANEAN CHICKEN MARINADE
This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade as a sauce to pour over the rice. DELICIOUS!!!
Provided by Ginger Paro
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 3.8 g, Fat 14.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 44.4 mg, Sugar 0.8 g
THE ONLY MARINADE YOU'LL EVER NEED
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.
Provided by Steven Raichlen
Categories Sauce Herb Marinate Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
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- Stir together basil, parsley, dill, oregano, garlic, lemon zest, lemon juice, 1 tsp. kosher salt, crushed red pepper, and black pepper in a medium bowl. Gradually whisk in olive oil until well combined. Place your favorite cuts of meat (we recommend hanger steak, chicken thighs, or pork chops) in a large ziplock plastic freezer bag. Pour marinade over meat. Seal bag, and massage marinade into meat. Chill. (See "Marinade Basics," below, for guidelines.) Remove meat from marinade, and cook as desired.
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