Mediterranean Marinade

  • Yield 3 cups

A perfect light marinade for vegetables—from roasted red peppers and hearts of palm to artichokes and beans.


1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 cup tomato or vegetable juice such as V-8
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon dried Italian herbs
8 leaves fresh basil
8 to 10 pitted black olives such as kalamata olives
1 tablespoon capers


  1. In a blender or a food processor fitted with the metal blade, puree all ingredients 30 seconds until smooth. You may also use a hand-held immersion blender.



Get every new post delivered to your Inbox.

Join 263 other followers