Rosemary and a whole bunch of parsley steep in extra virgin olive oil with salt and black pepper, a quick-mix marinade built to soak vegetables for twenty to thirty minutes before grilling.
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In small bowl, combine all ingredients.
Let vegetables soak in marinade for 20 to 30 minutes before .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
