Marinades can add such wonderful flavoring to meals. They can be very complicated with many ingredients or they can be simple to assemble. Depending on what you are looking for in flavor, both are worthy to have in your entourage of possibilities. For a weeknight, I generally go for simple. Typically I make the marinade the night before the dinner I am preparing, or first thing that morning so the food has time to absorb the flavors.
We had a delicious Hot Provencale Vegetarian Wrap last week that required a simple marinade. The marinade recipe was as follows:
2 Tablespoons red wine vinegar
2 Tablespoons lemon juice
1 Tablespoon extra-virgin olive oil
2 teaspoons dried herbes de Provence
As you can see it is very simple and can be used to marinate a broad variety of vegetables. For this recipe we used 1/2 eggplant, 2 yellow squash, 1 zucchini and 1 fennel bulb.The recipe serves 6 and each serving is 321 calories.
The marinade made the vegetables tasty and moist. The overall recipe makes delicious wraps which take advantage of the spring vegetables that are available and plentiful. A definite repeat.
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