Mother Earth Living

Vegetables on the Grill

Summer's bounty of fragrant herbs and vegetables on the grill makes for sizzling sandwich combinations.
By Susan Belsinger
June/July 1999
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Recipes For The Grill:

• Basic Marinade
     • Asian Marinade
     • Italian-Style Marinade
     • Southwestern Marinade
• Roasted Eggplant Sandwiches with Basil and Fresh Mozzarella 
• Basil-Garlic Mayonnaise
• Grilled Portabello Mushroom Sandwiches  
• Oriental-Style Grilled Tofu and Vegetable Sandwiches 
• Wasabi Mayonnaise 
• Southwestern Grill in Tortilla Wraps with Tomatillo Salsa 
• Kabobs in Pita 
• Herbed Hummus 

After a long day of work in the garden, I want to relax and reap the rewards of my labors, but as twilight softens the merciless sun, I’d rather be outdoors than in the kitchen. My solution? Pour myself a tall cold drink, gather some favorite herbs, slice a platter of summer vegetables, and light the grill.

Grilled vegetables take on added flavor if you marinate them with herbs before cooking, place branches of herbs on the grill, or top them with complementary herb-laced sauces. Rub some toasted bread with garlic, arrange the vegetables on it, and voilà! You have a delicious, quick, and easy meal.

For tasty sandwiches—the perfect outdoor meal—combine fresh herbs and summer vegetables. Keep them simple. Basil goes especially well with tomatoes, corn, squash, and eggplant. Cilantro gives chiles, onions, peppers, to­matillos, and corn southwestern ­flavor, but with eggplant and snow peas, it lends a Southeast Asian influence. Sprigs of chervil or dill or whole leaves of basil, parsley, ci­lantro, or arugula used in place of lettuce give any sandwich a bright green taste.


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.








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