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Ingredients
- 2 tablespoons chopped fresh thyme, rosemary, oregano, or tarragon leaves, or a combination
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/3 to 1/2 cup olive oil, vegetable oil, or melted butter
Method
- Put all ingredients in a nonreactive bowl and stir to combine. Add vegetables and turn over to coat.
- Marinate vegetables 15 minutes at room temperature before grilling.
- If your vegetable is dense--like, say, corn, potato, or a parboiled artichoke--you can marinate for as long as an hour.
