see Olive Oil with Herbs
4 tablespoons fresh minced basil
4 tablespoons fresh minced parsley
2 tablespoons fresh minced rosemary
2 teaspoons granulated garlic
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
½ teaspoon kosher salt
1 teaspoon lemon juice
½ cup olive oil
Combine all of the ingredients, except lemon juice and olive oil in a food processor. Pulse until all ingredients are chopped. Transfer mixture to a small bowl. Pour lemon juice over herb mixture and stir to combine. Add olive oil and stir until well combined.
here Herb Grilled Chicken
4 boneless skinless chicken breasts
4 tablespoons olive oil with herbs
If necessary, use a meat mallet to pound chicken breasts to the same thickness. Brush both sides of each chicken breast with olive oil mixture. Grill over medium high heat 6 to 8 minutes per side or until chicken reaches an internal temperature of 165 degrees.
follow link Herb Grilled Vegetables
4 ears of yellow corn, husks and silks removed
2 medium sized zucchini, ends trimmed and cut in half lengthwise
4 medium sized yellow squash, ends trimmed and cut in half lengthwise
¼ cup olive oil with herbs
Brush olive oil with herbs over vegetables. Grill squash and zucchini over medium high heat 8 minutes, turning after 4 minutes. Grill corn over medium high heat 10 minutes, rotating every 2 minutes to ensure even grilling.
4 medium sized tomatoes
¼ cup breadcrumbs
1 teaspoon olive oil with herbs
Combine breadcrumbs and olive oil in a small bowl. Cut ¼ inch from the top of each tomato. Scoop out seeds. Stuff crumbled bleu cheese into the inner compartments of the tomato. Top each tomato with breadcrumb mixture. Using heavy duty aluminum foil, fold a double thick square to fit around the bottom of each tomato. Grill tomatoes over medium high heat for 12 minutes or until tomatoes soften and cheese is melted.
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