Herbed Garlic Rub

1/4 c. minced or pressed garlic cloves
1/2 t. ground black pepper
2 T. minced fresh rosemary (1 T. dried)
2 T. chopped fresh oregano (2 t. dried)
2 t. dried thyme
1/3 c. olive oil
1/3 c. balsamic vinegar
1/2 t. salt, or to taste

Combine all of the ingredients in a bowl. Let sit for at least 5 minutes so the flavors develop. Rub the mixture directly on the foods to be grilled.*

Will keep 2-3 weeks in a tightly covered container in the refrigerator.

Makes 1 cup.

*Will heighten the flavor of grilled foods, roasted vegetables, and baked or broiled fish and seafood. Apply just before cooking or, for more pronounced flavor, 1-3 hours before cooking (in the refrigerator). Use about 1/4 c. rub per pound of sliced tofu or tempeh, and 1-2 T. for 6-oz. fish fillet. A light coating is sufficient for cut vegetables. Use about 1/2 c. of rub per 4-5 c. sliced vegetables.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 27.