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Author Notes: I use this sauce on all my roasted veggies. My favorites being potatoes, parsnips, yams, fennel, and bell peppers. Its not really a marinade because you do not need to let is soak for any amount of time (even though it would probably taste better that way), it is rather a cooking sauce that gets soaked up by the veggies as they cook. Its heaven. —Kristina's Cooking
Makes enough for 4 cups of chopped veggies
- 2 Garlic Cloves, Pressed
- 4 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Soy Sauce
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Ground Rosemary
- 1/2 teaspoon Red Chili Pepper Flakes (more if you like it spicy)
- Mix ingredients together. Roast with any cut vegetables on a baking sheet at 350° for 45 minutes to an hour. Enjoy!