Recipe
Side Dish
Iowa Natural and Balsamic Vegetable Marinade
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. plus 2 tablespoons Iowa Natural Oil | ||
| Salt and freshly ground black pepper | ||
| 3 tbsp. balsamic vinegar | ||
| 2 garlic cloves, minced | ||
| 1 tsp. chopped fresh Italian parsley leaves | ||
| 1 tsp. chopped fresh basil leaves | ||
| ½ tsp. finely chopped fresh rosemary leaves | ||
| Fresh Parmesan, grated | ||
| Assorted washed and cut vegetables: asparagus, zucchini, squash |
Directions
- Combine oil, salt, pepper, balsamic vinegar, garlic, Italian parsley, basil and rosemary in a medium bowl. Beat with a whisk or fork to blend.
- Place prepared vegetables in a large bowl. Pour marinade over the vegetables; toss well to coat. Cover and refrigerate until ready to place on grill, up to one hour.
- Sprinkle Parmesan over grilled vegetables; serve immediately.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 1g
- Protein: 0g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 0%