Use a mortar and pestle to lightly bruise the herbs, garlic, and shallots until the mixture is slightly wet and the herbs are a little wilted. Add the mixture to the white wine, salt, and olive oil and let sit for 30 Minutes at room temperature.
Put your favorite cut vegetables into a large bowl and cover with the marinade until they are submerged. Marinate for another 30 minutes.
Remove the vegetables from the marinade, season with salt and pepper, and cook on the grill.
Don't have a shallot on hand? Use 1/4 of an onion instead.
You need roughly 1/2 cup of marinade for every pound of vegetables to grill. This recipe makes one pint, enough for two pounds.
See the subsections above for instructions on how to use dried herbs.