How to make
The olive oil and vinegar are mixed along with the soy sauce. The garlic is pressed and added to olive oil. Add ground black pepper and Himalayan salt.
Put a sprig of rosemary in a bottle and pour the marinade over it and leave it in the fridge for 24 hours.
It can be used for all kinds of vegetables, both before roasting and after roasting. It can be stored in the refrigerator for about a week.
