• 1 tablespoon roughly chopped oregano leaves or 1 teaspoon crumbled dried leaves
• 1 handful whole fresh basil leaves, bruised or sliced in ribbons or 1 tablespoon crumbled dried leaves
• 1/2 cup Basic Marinade
1. Stir the herbs into the marinade.
2. For a more robust flavor, omit the basil and lay 3 or 4 sprigs of fresh rosemary in the dish with the vegetables; pour the marinade over all. You may also add 1 tablespoon tomato paste; it's especially good with eggplant and onions.
Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.
Click here for the original article Vegetables on the Grill.