Oil And Vinegar Marinade Recipes

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

The Only Marinade You'll Ever Need image

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.

Ingredients

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

THE BEST STEAK MARINADE

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

The Best Steak Marinade image

Steps:

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

Ingredients

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

GRILLED VEGETABLES MARINATED WITH OIL AND VINEGAR

Make and share this Grilled Vegetables Marinated With Oil and Vinegar recipe from Food.com.

Provided by Oxford

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Grilled Vegetables Marinated With Oil and Vinegar image

Steps:

Cut eggplant into lengthwise slices about 1/2 inch.
Place in a bowl and cover with water measuring the amount used.
Add 1/4 cup of salt for every 2 quarts.
Set something heavy (plate) in the bowl with a can on top to hold the slices under water and leave them to soak 1 to 2 hours.
Meanwhile rinse the peppers and cut them in half lengthwise.
Rinse seeds and white membrane.
Cut zucchini on diagonal into slices 1/2 inch thick.
Prepare grill.
Remove eggplant slices from brine and pat dry.
Brush all veggies with olive oil and grill them on each side for 10 to 18 minutes.
Place pepper halves skin side down on grill, cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.
Don't cook peppers on both sides.
Mix marinade together and pour the marinade over the vegetables.
Cover with aluminum foil and set aside at room temperature to marinade for several hours or overnight.
Serve at room temperature.
Serves 8.

Nutrition Facts : Calories 120.6, Fat 7.3, SaturatedFat 1, Sodium 11.6, Carbohydrate 14, Fiber 5.8, Sugar 5.2, Protein 2.9

Ingredients

2 eggplants
2 red bell peppers
2 yellow bell peppers
3 long slender zucchini
olive oil, for brushing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, chopped
1 tablespoon thyme or 1 tablespoon oregano

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