Vegetables on the Grill: Asian Marinade

<p>• 2 teaspoons grated fresh gingerroot<br />
• 3- to 4-inch-long piece of lemongrass, sliced very thin<br />
• 2 teaspoons sesame seeds<br />
• 1/2 cup <a href=”https://www.motherearthliving.com/cooking-methods/grilled-vegetable-marinade-and-grilling-guide.aspx”>Basic Marinade</a>
</p>
<p>1. Stir all the ingredients together.</p>
<p>
<hr />
<p>
<em>Susan Belsinger, a frequent contributor to</em> The Herb Companion, <em>treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of</em> Basil: An Herb Lover’s Guide (1996) <em>and several other books from Interweave Press.</em>
</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/throw-another-herb-on-the-fire.aspx”>
<strong>Vegetables on the Grill</strong>.</a>
</p>