• 1 or 2 garlic cloves, pressed
• 1 to 2 tablespoons minced fresh basil leaves
• 1/2 cup mayonnaise
1. In a jar or small bowl, stir the garlic and basil into the mayonnaise, cover, and store in refrigerator for as long as a week.
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.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE