Mother Earth Living

Vegetables on the Grill: Southwestern Marinade

By Susan Belsinger
June/July 1999
Add to My MSN

Content Tools

• 3 or 4 fresh sage leaves or 2 crumbled dried leaves
• 1 handful fresh cilantro leaves (optional)
• 1/2 teaspoon roasted and ground cumin seed
• 1 or 2 fresh chopped chiles or 1 dried chile, crumbled (optional)
• 1/2 cup Basic Marinade 

1. Stir the herbs and cumin into the marinade.

2. You may substitute 6 4-inch sprigs of thyme or 1 teaspoon crumbled dried leaves for the sage.


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. 








Post a comment below.

 














Subscribe Today!

Pay Now & Save 58% Off the Cover Price

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here