Vegetables on the Grill: Southwestern Marinade

<p>• 3 or 4 fresh sage leaves or 2 crumbled dried leaves<br />
• 1 handful fresh cilantro leaves (optional)<br />
• 1/2 teaspoon roasted and ground cumin seed<br />
• 1 or 2 fresh chopped chiles or 1 dried chile, crumbled (optional)<br />
• 1/2 cup <a href=”https://www.motherearthliving.com/cooking-methods/grilled-vegetable-marinade-and-grilling-guide.aspx”>Basic Marinade</a>
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<p>1. Stir the herbs and cumin into the marinade.</p>
<p>2. You may substitute 6 4-inch sprigs of thyme or 1 teaspoon crumbled dried leaves for the sage.</p>
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<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 <em>(1996) and several other books from Interweave Press.</em>
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<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>
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