When I first saw this marinade it was for roasted “greek” potatoes but after a few tweaks, I’m fairly certain that in addition to changing the lives of potatoes everywhere, it would be delicious on ALL roasted vegetables and likely on meat as well!
- One lemon
- One bunch parsley
- 2-3 sprigs rosemary
- 1/2 cup olive oil
- Pour olive oil into a small mixing bowl.
- Zest entire lemon. Add to oil.
- Slice lemon in half and add juice to bowl (be careful not to squeeze the seeds in!)
- Finely mince parsley and rosemary. Incorporate in bowl.
- Salt and pepper to taste
Note: This recipe would also lend itself well to the addition of minced, fresh garlic.