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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 few start to split. Serve with grilled fish, poultry or pork. NUTRITIONAL INFORMATION: SERVINGS:6 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION
