Grilled rosemary

Rosemary is an easy-to-grow, evergreen herb that is great for drought-stricken California because it does not require much water. I add fresh aromatic rosemary sprigs to the pan when I roast almost anything in my toaster oven—potatoes, carrots, broccoli, cauliflower, turnips, asparagus, tofu, tempeh, etc.—because I love the smoky, pinelike flavor of toasted rosemary leaves.

Last weekend, when the Grill Chef was at the barbecue ready to grill my tofu, I thought, Why not put some sprigs of fresh rosemary on the grill with my slabs of tofu like I do in the toaster oven? Chef was afraid of burning the rosemary so instead grilled the rosemary only for a moment or two to barely brown it. (I plan to try browning the rosemary sprigs in my toaster oven to see if I can get the same effect.) When cool enough to handle, I separated the leaves from the stems and put the leaves into a small bowl.

At the table, we crushed the grilled rosemary leaves between our fingers and sprinkled the roasted bits over our food. I can see having toasted leaves on hand to add to cooked vegetables, salads, eggs, and rice dishes. Yum!

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