• 2 teaspoons grated fresh gingerroot
• 3- to 4-inch-long piece of lemongrass, sliced very thin
• 2 teaspoons sesame seeds
• 1/2 cup Basic Marinade
1. Stir all the ingredients together.
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.
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