- 2 teaspoons each dried basil, oregano and rosemary, crushed
- 1 teaspoon rubbed sage
- 1 teaspoon dried mint
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- In a small bowl, combine all the ingredients. Store in an airtight container for up to 6 months. Yield: 8 teaspoons.
Originally published as Grilling Herb Mix in Light & Tasty June/July 2005, p49
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