Garlic-Citrus Marinade
This marinade would be great for grilled chicken or fish. Also try it with vegetables, such as summer squash, green beans, cabbage, carrots, cucumber, etc. Do not leave vegetables in the marinade for more than half an hour, or they will get soggy; chicken or fish for no longer than one hour, or the acid will begin to cook them.
4 cloves garlic, smashed, peeled and finely chopped
Grated zest of 1 orange
Grated zest of 2 lemons
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
Salt and pepper, to taste
Combine all ingredients in a small jar with tight-fitting lid. Shake vigorously. Let stand at room temperature for 1 hour, or refrigerate overnight , before using.
From “Vegetable Love,” Barbara Kafka, Artisan, 2005.