Cold Pressed Canola oil in marinades keeps food moist and juicy. Canola oil's light color and taste allow other ingredients to sparkle in every recipe.

INGREDIENTS

• Carrots, potatoes or other vegetables as desired

• 1.5 cup Cold pressed North Prairie Gold canola oil 375 mL
• 2 Tbsp fresh parsley, finely chopped, 30 ml
• 3 Tbsp fresh basil, finely chopped, 45 ml
• 1 – 2 Tbsp minced garlic 15-30 ml
• 2 Tbsp fresh thyme, finely chopped, 30 mL
• 2 tsp lemon zest, finely chopped, 10 mL
• 1/4 tsp each of salt and pepper 1 mL
• 1 lb chicken burgers or beef flank, inside round or sirloin steak 500 g

INSTRUCTIONS

1. Combine cold pressed North Prairie Gold canola oil, parsley, basil, thyme, garlic, lemon zest, salt, and pepper in pie plate or large bowl. Remove 1/3 cup to drizzle over BBQ carrots and potatoes.
2. Add chicken or steak flip to coat and marinade in covered container. Let rest in the fridge for 12 hours or overnight.
3. Remove chicken/steak marinade and pat dry; discard marinade.
4. Grill chicken/steak over medium heat to desired doneness.
5. Clean, peel, and cut carrots and potatoes or any vegetable you would like. Grill and pour marinade over top before serving.