Vegetable Marinade
Ingredients
- 1/3 cup honey
- 1/4 cup dry white wine
- 3 minced garlic cloves
- 2 TB soy sauce , (I used Bragg's liquid aminos)
- 1 1/2 tsp fresh ground pepper
- 1 tsp sea salt
- 1 tsp ground ginger
Instructions
- Mix all ingredients in a medium bowl
- Cut vegetables to desired size and place in a zip lock one gallon bag, (8 to 10 cups)
- Add the marinade, seal and turn to coat all the veggies
- Refrigerate for 3 or 4 hours before using
- Strain off the marinade, reserving for later use