Basic Vegetable Marinade

(from kylerhea’s recipe box)

Source: Stop and Shop

Categories: Apperizers, November2013, Sauces, Vegetables


  • 1/2 cup olive oil
  • 1/4 cup vinegar (balsamic, red wine or white wine)
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1–2 Tablespoons dried herbs or spices of choice
  • (basil, oregano, thyme, parsley, blends, etc.)


  1. Whisk together all marinade ingredients. Separate vegetables into

  2. separate bags or containers. Pour marinade over vegetables and

  3. refrigerate for 5 hours or overnight, turning every few hours to make

  4. sure all vegetables are evenly coated. Arrange vegetables on platter

  5. and discard remaining marinade or drizzle over vegetables.

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