Vegetables on the Grill: Southwestern Marinade

June/July 1999
By Susan Belsinger  
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  • 3 or 4 fresh sage leaves or 2 crumbled dried leaves
  • 1 handful fresh cilantro leaves (optional)
  • ½ teaspoon roasted and ground cumin seed
  • 1 or 2 fresh chopped chiles or 1 dried chile, crumbled (optional)
  • ½  cup Grilled Vegetable Marinade 

RELATED CONTENT

  1. Stir the herbs and cumin into the marinade.
  2. You may substitute 6 4-inch sprigs of thyme or 1 teaspoon crumbled dried leaves for the sage.

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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