• 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.