Eosinophilic Esophagitis Friendly Balsamic-Rosemary Harissa Orange Marinade
Total time10 min
Prep time10 min
Cook time0 min
4.5(22)
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp fresh orange juice
- 1 tsp orange zest, finely grated
- 2 tbsp harissa paste
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp honey
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Zest and juice the orange, then finely chop the rosemary and mince the garlic.
- 2
In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, orange zest, harissa paste, rosemary, honey, garlic, cumin, salt, black pepper, and red pepper flakes, if using, until fully combined and emulsified.
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