Grilled Vegetables
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Aromatic Rosemary Oil Marinade
To sterilize the jar for this recipe, wash the jar and lid in warm, soapy water and rinse, then boil them for ten minutes. Finally bake at 300 degrees F until dry and use from the oven. This rosemary herb oil is simple to make and you can use it to marinate potatoes, carrots or any other vegetables for grilled vegetables recipes.
This oil takes two weeks to make because that is how long the flavor of the rosemary takes to infuse properly into the olive oil. You will need to give it a good shake at least once a day. This marinating oil has only two ingredients and is very easy to create.
Rosemary Herb Oil for Marinating Grilled Vegetable Recipes
Ingredients -
1 cup fresh rosemary leaves
1 cup extra virgin olive oil
Preparation:
You will need a sterilized wide mouth jar to make this herb infused oil recipe. Let the fresh rosemary wilt a bit, then crush them with a rolling pin. Put them in the sterilized jar and pour the oil over them. Seal the jar and put it near a warm stove or on a sunny windowsill.
Do not put the jar anywhere too hot, else the herbs will go mushy and start to cook.
Shake the jar once or twice a day for 2 weeks. Taste the oil. If it is not strong enough, add more fresh rosemary and repeat the process. If it is strong enough, strain the rosemary oil through an oil filter and press the herbs to ensure you extract all the liquid.
Pour into a sterilized bottle, seal and label. Keep the rosemary oil refrigerated for up to 3 months. It will go cloudy in the refrigerator but clear once it has warmed back up to room temperature.
You can use this oil to marinate vegetables before grilling them or as a salad dressing.
(Makes 2 Cups)
You can find the recipe to go with this marinade in our Vegetable Side Dish Recipes section at this link for Easy Grilled Rosemary Potatoes
A Picture of our Rosemary Herb Oil for Marinating Grilled Vegetable Recipes - This is simple recipe but do pay attention to the details for safety reasons. It is a wonderful marinade for things like potatoes, carrots and even eggplant and squash.
