- Yield: Makes about 3/4 cup
Source: Everyday Food, July/August July/August 2013
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 2 teaspoons pepper
In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.