- 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
How to Make It
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.