Fat-free Marinade for Baking or Broiling

Measure and combine the red wine and soy sauce in a medium mixing bowl, whisking together to create the liquid base of the marinade.

Add the dried marjoram, dried oregano, and freshly ground black pepper to the bowl, stirring thoroughly to evenly distribute the herbs and spices throughout the liquid.

Taste the marinade and adjust the seasoning as needed, adding more pepper or herbs to achieve the desired flavor balance.

Place your protein or vegetables into a shallow dish or a resealable plastic bag, then pour the marinade evenly over the ingredients, ensuring full coverage.

Seal the bag or cover the dish tightly with plastic wrap, then refrigerate to allow the marinade to penetrate and tenderize the ingredients.

Turn or rotate the marinating ingredients at least once halfway through the marinating period to ensure even flavor absorption on all sides.

Remove the marinated ingredients from the refrigerator and allow them to come to near room temperature before baking or broiling.

Reserve any remaining marinade to baste the ingredients during baking or broiling, brushing it on periodically to maintain moisture and deepen flavor.