Italian Herb Marinade

Italian Herb Marinade

A tangy, herb-flecked marinade that tenderizes chicken, beef, or vegetables with bright olive oil and garlic.

Total 10 min Makes 16 oz Calories 170/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This marinade blends olive oil, red wine vinegar, and a mix of dried Italian herbs with fresh garlic for a tangy, aromatic base. It works well on chicken, steak, pork, or vegetables before grilling or roasting, and comes together in minutes with pantry staples. Let proteins soak for a few hours to pull in the garlicky, herbal flavor.

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon Dijon mustard

Method

  1. In a medium bowl or jar, combine the olive oil, red wine vinegar, lemon juice, and Dijon mustard.

  2. Add the minced garlic, oregano, basil, thyme, rosemary, red pepper flakes, salt, and black pepper.

  3. Whisk vigorously, or seal the jar and shake, until the marinade is well combined and slightly emulsified.

  4. Use immediately to marinate meat or vegetables, or store in an airtight container in the refrigerator for up to 1 week.

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    Italian Herb Marinade

    This marinade blends olive oil, red wine vinegar, and a mix of dried Italian herbs with fresh garlic for a tangy, aromatic base. It works well on chicken, steak, pork, or vegetables before grilling or roasting, and comes together in minutes with pantry staples. Let proteins soak for a few hours to pull in the garlicky, herbal flavor.

    10 min 16 oz 170 cal

    Ingredients

    • 3/4 cup olive oil
    • 1/4 cup red wine vinegar
    • 2 tablespoons lemon juice
    • 4 garlic cloves, minced
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary, crushed
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 teaspoon Dijon mustard

    Method

    1. 1

      In a medium bowl or jar, combine the olive oil, red wine vinegar, lemon juice, and Dijon mustard.

    2. 2

      Add the minced garlic, oregano, basil, thyme, rosemary, red pepper flakes, salt, and black pepper.

    3. 3

      Whisk vigorously, or seal the jar and shake, until the marinade is well combined and slightly emulsified.

    4. 4

      Use immediately to marinate meat or vegetables, or store in an airtight container in the refrigerator for up to 1 week.