Herb Grilled Vegetables

Name: Herb Grilled Vegetables
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic); 1/2 teaspoon dried thyme leaves, crushed; 1/8 teaspoon ground black pepper; 1 large red onion, thickly sliced (about 1 cup); 1 large red or green pepper, cut into wide strips (about 2 cups); 1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups); 2 cups large mushrooms

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Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 servings

Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 servings

Ingredients

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1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)

1/2 teaspoon dried thyme leaves, crushed

1/8 teaspoon ground black pepper

1 large red onion, thickly sliced (about 1 cup)

1 large red or green pepper, cut into wide strips (about 2 cups)

1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)

2 cups large mushrooms

Directions

Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.
Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

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