A medley of rosemary, basil, oregano, marjoram and thyme bring the flavor of grilled vegetables to a new level. For a different twist, add a sprinkle of this herb combination to grilled fruits!

2 medium-sized zucchini
1 yellow squash
1 small onion
1 small fennel bulb
1 cup grape tomatoes
2 ½ teaspoons Italian Seasoning
2 tablespoons olive oil

Cut the zucchini and squash into ¼ inch diagonal slices and the onion and fennel bulb into chunks. Place cut vegetables in a bowl. Add the grape tomatoes, olive oil and Italian seasoning; toss to combine. Place vegetables in a packet made of heavy duty aluminum foil and close by folding the end 2 to 3 times. Place the packet on the grill and cook until just fork tender, about 6 to 8 minutes. (Note: If you open the packet to check for doneness, be careful of steam.)

Discover more The Thrill of The Grill - Recipes
in the archived edition of our June 2013 email
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from Monterey Bay Herb Company ~ Recipe Archive