[You thought that said “boobies,” didn’t you?]
The best thing about being a vegetarian is that drinking the marinade isn’t against the rules. It’s frowned upon and “gross,” but I try not to let that stop me.
Grilled Vegetable Marinade:
- extra virgin olive oil
- balsamic vinegar
- dollop of Dijon mustard (heavy-handed if you know what’s good for you)
- 2 cloves garlic chopped
- 1 tsp of honey
- salt & pepper
I usually stick to 3 parts olive oil for every 1 part vinegar. It’s not hard and fast or anything, and such precision won’t make a lick of difference for this marinade, but it’s worked for me so far. Also, I will just go ahead and let you be a grown-up and pick your own vegetables.
There is just something about grilling on the patio while your new neighbors have a loud, drunken shindig on a Sunday night that makes you feel like city folk.
Feels like home already.