Vegetables on the Grill: Italian-Style Marinade

<p>• 1 tablespoon roughly chopped oregano leaves or 1 teaspoon crumbled dried leaves<br />
• 1 handful whole fresh basil leaves, bruised or sliced in ribbons or 1 tablespoon crumbled dried leaves<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 into the marinade.</p>
<p>2. For a more robust flavor, omit the basil and lay 3 or 4 sprigs of fresh rosemary in the dish with the vegetables; pour the marinade over all. You may also add 1 tablespoon tomato paste; it’s especially good with eggplant and onions.</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>.</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>
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