Mediterranean Marinade

Vegetarian Times Issue: June 1, 2008 p.46

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Marinate eggplant, zucchini, red bell peppers, and sweet onions along with 1 pound of tofu, tempeh, or seitan for 30 minutes to 8 hours in this tangy mixture. Grill or sear until vegetables are softened and golden. Serve with wedges of toasted pita.

Directions

Pulse vinegar, 3 Tbs. lemon juice, 1 Tbs. lemon zest, garlic, and oregano in blender until combined. Slowly add olive oil while blender is running to create thick, blended sauce. Season with salt and pepper.

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ingredient list

Makes 1 cup

1/3 cup red wine vinegar
Juice and zest of 1 lemon
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh oregano or 2 tsp. dried
1/2 cup olive oil

Nutritional Information

Per 1/4-CUP SERVING:

Calories	255
Protein	1g
Total Fat	27g
Saturated Fat	3.5g
Carbs	4g
Cholesterol	0mg
Sodium	148mg
Fiber	1g
Sugar	1g

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