Vegetables on the Grill: Asian Marinade


| June/July 1999



• 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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