Parsley, Sage, Rosemary and Thyme Summer Vegetables


  • Rub:
  • 2 T dried parsley
  • 2 T dried rosemary
  • 2 T garlic powder or granulated garlic
  • 1 T kosher salt
  • 1 T dried sage
  • 1 T dried thyme
  • + 8 more ingredients
    • 1 ½ t Coarsely ground black pepper
    • Vegetables:
    • 3 T olive oil
    • 1 small eggplant, cut into 1/2-inch thick rounds
    • 2 small zucchini, cut into quarters, lengthwise
    • ½ lb medium-size asparagus, woody ends removed
    • ½ lb large button mushrooms
    • ½ lb cherry tomatoes

To prepare rub, combine all ingredients in a medium bowl and stir well. The rub will keep in an airtight container up to 6 months. Makes about 1/2 cup. To prepare vegetables, pour olive oil in an extra-large zip-top bag. Seal and massage to distribute oil throughout bag. Add vegetables, seal b...

View full recipe at Relish


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