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Epicurious

Herb Oil for Grilled Vegetables

Recipe information

  • Yield

    Makes 1 cup

Ingredients

Preparation

  1. Whisk together 2 tablespoons coarsely chopped fresh thyme leaves, 1/4 cup coarsely chopped fresh basil leaves, 2 tablespoons coarsely chopped fresh flat-leaf parsley, 2 minced garlic cloves, and 1 cup extra-virgin olive oil to combine, then season with coarse salt and fresh ground pepper. Brush on vegetables before cooking, then again halfway through, and immediately after removing them from the grill.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
TagsBasilHerbs & SpicesDairy FreeGluten FreeNut FreeRawVeganVegetarianKetoEasyQuick5 Ingredients or FewerNo-CookCookbooks
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