Combine the herbs on a cutting board and finely chop or, alternatively, crush together using a mortar and pestle. Transfer the herbs to a large ceramic or glass bowl or dish. Stir in the remaining ingredients. Set aside half of the marinade for serving, cover, and refrigerate. Marinate vegetables or protein in the original bowl, flipping a few times to ensure even marination.
Before cooking, let excess liquid drip off vegetables or protein, gently remove clumped herbs, and lightly season with salt and pepper. After cooking, serve with reserved marinade spooned over top.