cooking meat and vegetables with olive oil, balsamic, and herbs

[Anonymous]

I had this at a restaurant and it was amazing. Does anyone have any recipes or tips on cooking meats and vegetables with olive oil, balsamic, and herbs? Thanks!

[Anonymous]

What kind of preparation? Do you know if it was braised, grilled, roasted, etc.?

[Anonymous]

These are super basic ingredients. Narrow it down a bit. What kind of vegetables and meats? What type of cooking method?

[Anonymous]

Give us a link to the menu and tell us the item, and maybe we can help you out.

[Anonymous]

Thanks for all of your replies! I am not sure of how they cooked it. I had the steak kabobs with vegetables at Zoe's kitchen and it was very flavorful. I probably would use chicken or fish at home, though.

It looks like they use citrus, mediterranean herbs, oilive oil, and balsamic. I guess a recipe would help me with some details.

[Anonymous]

Try something like this, but you can change the meat, the veggies, the herbs and add a squeeze of lemon or lemon zest if you want. Play around with it until it is what you want.

http://www.rachaelraymag.com/recipe/grilled-balsamic-pork-kebabs/

[Anonymous]

Only tip I have in the absence of a recipe or more info is not to cheap out on ingredients. With seasonings this basic,nits important to get fresh, high quality stuff. No no-name regular olive oil, and certainly the more expensive vinegar.

[Anonymous]

You could also do the same thing in the oven, by the way. Marinate with olive oil, balsamic, mediterranean herbs, garlic, salt, pepper, and lemon zest for 4-24 hours. Then put in a baking dish or on a cookie sheet (without the liquid), and cook on 375 tossing or flipping every 10 minutes until it seems done. If the meat is done first, take that out and keep cooking the rest, still turning. Once you get the hang of it, you will be able to time to all come out together in the future.

[Anonymous]

For fish, marinate and cook for a shorter time. I would probably do the veggies separately as they will take a lot more time (unless you are only doing light things like tomatoes).

[Anonymous]

Where can I get a good Mediterranean herb mix? Thanks!

[Anonymous]

Anonymous wrote:Where can I get a good Mediterranean herb mix? Thanks!

Fresh or dried herbs? Penzey's probably has a good dried mix. I think this kind of dish is much better with fresh herbs, but I doubt you'll find the right blend packaged as a mix, you'll probably have to buy them individually.

[Anonymous]

I finally figured out that when I make my basic balsamic vinaigrette, if I make a bunch of it to have around on hand, it can also serve as a go-to quickie marinade or dressing for just about anything.

I go with one part olive oil to two parts balsamic, and then depending on mood and what I'm making I'll add one or more of: garlic, shallots, black pepper, dried herbs (most often basil), or sometimes a little bit of a good mustard, or reduce it with some red wine for a pan sauce (whisking in a little butter right at the end).

[Anonymous]

Anonymous wrote:I finally figured out that when I make my basic balsamic vinaigrette, if I make a bunch of it to have around on hand, it can also serve as a go-to quickie marinade or dressing for just about anything.

I go with one part olive oil to two parts balsamic, and then depending on mood and what I'm making I'll add one or more of: garlic, shallots, black pepper, dried herbs (most often basil), or sometimes a little bit of a good mustard, or reduce it with some red wine for a pan sauce (whisking in a little butter right at the end).

OP here again. These tips are great! Thank you for responding to my vague question

PP, this recipe sounds delicious. How long can it keep in the fridge? A few days?

[Anonymous]

Definitely include garlic!

[Anonymous]

This isn't Mediterranean, but a great marinade for grilling chicken: http://allrecipes.com/recipe/marinade-for-chicken/detail.aspx