ROSEMARY-RED WINE MARINADE

In a small bowl, combine 1/2 cup red wine vinegar, 1/3 cup dry red wine, 1 tablespoon olive oil, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Use 1/2 cup to marinate chicken thighs, beef or lamb. Reserve remaining marinade for basting.

Makes about 1 cup, for 4 to 8 servings.

[Eating Well, July/August 1998]