Vegetables on the Grill: Southwestern Marinade


| June/July 1999



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• 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. 





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