INGREDIENTS:6 medium bunches California seedless grapes as needed, extra virgin olive oil 6 branches fresh rosemary 6 branches fresh thyme DIRECTIONS:Wash and thoroughly drain grapes. Place on towel or several layers of paper towels to remove as much moisture as possible. Gently brush grape bunches with olive oil. Wind rosemary and thyme branches among clusters of grapes. Grill over medium-hot coals, turning frequently, 15 to 20 minutes or until grapes have grill marks on the outside and a ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.