Grilled Seasonal Vegetables With Infused Oils

Serving 4 people

10 min


  • canola oil 1 cup canola oil
  • chives 1 teaspoon McCormick Gourmet Chopped Chives
  • extra virgin olive oil 1 cup good quality extra virgin olive oil
  • garlic powder 2 teaspoons McCormick Gourmet California Garlic Powder
  • hungarian paprika 2 Tablespoons McCormick Gourmet Hot Hungarian Paprika
  • lemon peel 1 teaspoon McCormick Gourmet California Lemon Peel
  • marjoram 1 teaspoon McCormick Gourmet Marjoram Leaves
  • oregano leaves 1 teaspoon McCormick Gourmet Mediterranean Oregano Leaves
  • thyme 2 Tablespoons McCormick Gourmet Thyme (Thyme Leaves or Ground Thyme)
  • turkish bay leaves 1 each McCormick Gourmet Turkish Bay Leaves
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How to make it

  1. In a small saucepan, bring your choice of oil and spice(s) just to bubbling, then immediately remove from the heat and cool. Once cool pour through fine mesh strainer lined with cheese cloth and then store refrigerated for up to a month. Bring to room temperature before use.To grill your vegetables, preheat your grill to a very high temperature.
  2. Brush infused oil on the vegetables. Then grill until tender (some vegetables will cook more quickly than others so keep a close eye on each as they cook and remove when tender).