This simple preparation is perfect for barbecue days. Serve along with grilled zucchini, eggplant, and peppers brushed with the same herb oil.
1 cup olive oil
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
12 slices of Italian or French bread, cut 1½ inches thick
In a small bowl, combine olive oil with oregano and rosemary. Beat with a fork to blend. Brush both sides of bread with herb oil. Over ashen coals in an outdoor grill, place bread slices along outer edges of cooking grid. Grill, turning once every five to seven minutes, or until bread is lightly toasted and marked from the grill. Serves six to eight.
